Crispy-Skinned Sweet Potatoes with Spiced Butter and Lime
Ingredients
- 4 mediumsweet potatoes (about 8 ounces each)
- 4 tablespoonbutter
- 1 tablespoonbrown sugar
- ¼ teaspoonground cinnamon
- ⅛ teaspoonground ginger
- ¼ teaspoonsalt
- ⅛ teaspoonblack pepper
- 1 wholelime
- 1 pinchfleur de sel or sea salt
Method
- 01
Preheat your oven to 425°F.
- 02
Scrub sweet potatoes under cool running water and pat dry. Prick each one all over with a fork (6–8 times per potato).
- 03
Place potatoes directly on the oven rack with a baking sheet on the lower rack to catch any drips. Bake for 35–40 minutes, until a knife slides through the thickest part with no resistance and the skin is slightly crispy.
- 04
While potatoes bake, melt butter in a small saucepan over low heat. Stir in brown sugar, cinnamon, ginger, salt, and black pepper. Remove from heat.
- 05
When potatoes are done, split each one lengthwise and fluff the flesh with a fork, being careful not to tear the skin.
- 06
Spoon the spiced butter evenly over the four potatoes. Squeeze fresh lime juice over each one and finish with a pinch of fleur de sel.
- 07
Serve immediately while the potatoes are steaming.
Spice Tips
The cinnamon and ginger here are warm and gentle. For deeper spice character, add 1/4 teaspoon of nutmeg or a small pinch of cayenne pepper to the butter. A sprinkle of flaked red pepper on top adds subtle heat without overpowering the natural sweetness.
For a fuller meal, top with a dollop of sour cream, Greek yogurt, or a fried egg. Leftover spiced butter keeps refrigerated for 5 days and is excellent on toast or roasted vegetables.