Red Hot Southern Sweet Potatoes
Bring bold southern charm to your table with these Red Hot Southern Sweet Potatoes—a tantalizing blend of sweet, spicy, and savory flavors. Perfectly caramelized sweet potato slices are coated in a luscious mix of butter, brown sugar, honey, and warm spices like cinnamon and nutmeg, then given a fiery kick with red pepper flakes and cayenne. The result is a side dish that’s as comforting as it is exciting, with just the right amount of heat to awaken your taste buds. Optional chopped pecans add a delightful crunch, making this recipe a standout for holiday feasts, weeknight dinners, or any time you crave a soul-satisfying southern classic. Simple to prepare, these sweet potatoes are baked to golden perfection in under an hour, making them a versatile and crowd-pleasing addition to your repertoire.
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Recipe Information
Ingredients
- 4 medium-sized sweet potatoes
- 4 tablespoons butter
- 0.5 cup brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon red pepper flakes
- 0.25 teaspoon cayenne pepper
- 2 tablespoons honey
- 0.5 teaspoon salt
- 0.25 cup chopped pecans (optional)
Instructions
Preheat your oven to 400°F (200°C).
Peel and wash the sweet potatoes. Slice them into thick rounds, about 1/4 inch thick.
Place the sliced sweet potatoes in a large mixing bowl.
In a small saucepan over low heat, melt the butter. Stir in the brown sugar, ground cinnamon, ground nutmeg, red pepper flakes, cayenne pepper, honey, and salt. Cook for 1-2 minutes, stirring constantly, until the mixture is fully combined and smooth.
Pour the butter mixture over the sweet potatoes in the bowl. Toss well to coat each slice evenly.
Grease a large baking dish or sheet pan. Arrange the sweet potato slices in a single layer in the dish.
Bake for 20 minutes, then remove from the oven and flip the slices to ensure even cooking.
Return the dish to the oven and bake for another 15-20 minutes, or until the sweet potatoes are tender and caramelized at the edges.
If using, sprinkle the chopped pecans over the sweet potatoes during the last 5 minutes of baking for added crunch and nuttiness.
Remove the sweet potatoes from the oven and let them cool for 5 minutes before serving.
Serve warm, and enjoy the perfect blend of sweet, spicy, and savory flavors!
Nutrition Facts
Calories |
1637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1617 mg | 70% | |
| Total Carbohydrate | 265.3 g | 96% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 176.9 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 339 mg | 26% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 505 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
