Hot Honey Sweet Potato Recipe

Prepare potatoes

Wash and dry the sweet potatoes. Leaving the skin on, cut each potato into 1/3-inch thick fries (about 3–4 inch long). Try to keep pieces uniform for even cooking.

Coat with cornstarch

Place the cut fries in a large bowl. Sprinkle 2 tbs cornstarch over them and toss to lightly coat. Add 2 tbs neutral oil and 1 tsp kosher salt; toss again so the cornstarch forms a thin dry layer—this helps create crisp edges.

Cook fries

Two options: Oven-roast - Preheat oven to 450°F (230°C). Spread fries in a single layer on a parchment-lined sheet pan with space between pieces. Roast 20–28 minutes, flipping once halfway, until edges are browned and crisp. Or Fry - Heat 1 cup vegetable oil in a heavy pot to 350°F (175°C). Fry fries in batches 3–4 minutes until golden and crisp. Drain on paper towels. Keep warm in a single layer on a sheet in a 200°F (95°C) oven while finishing other batches.

While fries cook, combine 2 tsp smoked paprika, 1 tsp cayenne, 1 tsp chili powder, 1 tsp brown sugar, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper, and 1/4 tsp ground cumin in a small bowl and mix well. Taste and adjust heat/sweetness as desired. Reserve.

When fries are cooked and still hot, sprinkle the Nashville hot rub over them and toss gently to coat. Use more or less rub to preference; the residual oil on fries will help it adhere.

In a small saucepan, combine 1/2 cup honey, 1 tsp apple cider vinegar, 1 tsp red pepper flakes and 1/4 tsp cayenne, plus 1/8 tsp salt. Warm over low heat (do not boil) for 3–4 minutes, stirring, until the flavors meld and the honey loosens. Remove from heat and let steep 10 minutes for extra spice. Strain out flakes if you want a smooth honey, or keep them for texture. Keep warm or reheat briefly before using.

Thinly slice 2 jalapeños (remove seeds if you want milder). In a small jar or bowl, combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp kosher salt. Pour the brine over the jalapeño slices, press to submerge, and let sit at room temperature for at least 15 minutes (or refrigerate up to 24 hours). Drain before serving.

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tsp minced chipotle in adobo, 1 tsp fresh lime juice, 1/2 tsp minced garlic, 1/4 tsp smoked paprika and 1/8 tsp salt until smooth. Taste and adjust acidity or heat. Refrigerate until serving. If too thick, thin with a few drops of water or more lime juice.

In another bowl, whisk 1/4 cup buttermilk with 1/4 cup mayonnaise until smooth. Add 1 tsp white miso paste and whisk until fully incorporated. Stir in 1 tsp chopped dill, 1 tsp chopped chives, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp lemon juice and 1/8 tsp salt. Adjust consistency with more buttermilk if needed and chill briefly.

Place a generous portion of hot sweet potato fries on a serving platter. Drizzle 1–2 tsp (or to taste) of the warm hot honey over the fries, then scatter pickled jalapeño slices on top.

Dot or drizzle chipotle aioli and miso ranch over the fries in alternating spots (about 1–2 tbs of each sauce per serving).

Sprinkle remaining reserved smoked Nashville rub lightly for extra heat if desired. Garnish with chopped cilantro and toasted sesame seeds. Serve immediately, offering extra hot honey, chipotle aioli and miso ranch on the side.