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Roasted Sweet Potatoes with Date Butter

  • Author: Misfits Market


  • 4 sweet potatoes (about 2 pounds), scrubbed
  • ½ cup kosher salt, plus more for seasoning, and freshly ground black pepper
  • 1 stick unsalted butter, fully softened
  • 3 tablespoons date molasses (sometimes called date syrup)
  • 1 lime, zested
  • ¼ cup thinly sliced scallions
  • 1 teaspoon sumac


  1. Preheat oven to 400°F.
  2. Pour about ½ cup kosher salt onto a baking sheet in a thin layer. Place potatoes on top of the salt and transfer to oven. Roast until completely soft all the way through, 35 minutes to 50 minutes, depending on their size.
  3. Meanwhile, add the softened butter, date syrup, and most of the lime zest to a food processor and process until fully incorporated. Season with salt and pepper, pulse to mix through, and set aside.
  4. Transfer the fully cooked sweet potatoes to a platter. Carefully slice down the middle of each potato, being sure to keep each sweet potato intact. Pinch the potatoes open to expose more flesh, season with salt and pepper. Add a generous dollop of the date-lime butter to each potato. Top with sliced scallions, the remaining lime zest, and a sprinkle of sumac. Serve the extra date-lime butter on the side.