Spicy Glazed Sweet Potatoes and Sweet Potato Greens

Spicy Glazed Sweet Potatoes and Sweet Potato Greens

Dress up your holiday table with both Spicy Glazed Sweet Potatoes and Sweet Potato Greens served together on one plate.

Spicy Glazed Sweet Potatoes and Sweet Potato Greens 

Print This Recipe Total time Yield 8–10Source Adapted from Diane Morgan AND Saveur MagazinePublished

Do ahead: The sweet potatoes can be roasted up to 1 day in advance. Refrigerate, covered, then bring to room temperature 2 hours before reheating. Alternatively, they can be roasted up to 4 hours in advance and set aside at room temperature. Reheat before serving, basting with the glaze.

Spicy Glazed Sweet Potatoes and Sweet Potato Greens


  • 4 pound sweet potoes (peeled, cut in half cross wise then cut into ½‑inch wedges)
  • ½ cup plus 1 tablespoon unsalted butter (at room temperature)
  • 1 teaspoon chili powder
  • ½ cup honey
  • ⅓ cup lemon juice
  • 1 teaspoon kosher salt (plus more as needed for seasoning)
  • 1 bunch sweet potato greens (or other greens of your choosing)
  • 2 tablespoon peanut oil (or other high smoking point oil)
  • 1 red onion (halved and sliced)
  • 1 clove garlic (peeled and sliced)


Preheat oven to 400 degrees F. Place the sweet potato wedges in a large bowl. Coat a large rimmed baking sheet with the 1‑tablespoon butter and set aside.

In a small saucepan over medium heat, melt the remaining ½ cup butter. Whisk in the chili powder and then add the honey, lemon juice, and salt. Bring to a simmer stirring constantly; continue simmering for three minutes to meld the glaze.

Pour the glaze over the sweet potatoes and toss until well-coated. Arrange them in a single layer on the prepared baking sheet. Use a rubber spatula to scrape the bowl, drizzling any remaining glaze over the potatoes. Cover the pan tightly with aluminum foil. Roast, covered, for 40 minutes. Remove the foil and baste the the potatoes. Continue to bake until caramelized at the edges, about 20 minutes. Serve immediately, or keep warm in a low oven for up to 30 minutes. Baste before serving.

Just before serving cut off and discard the largest stems from sweet potato greens, so that you are left with only the leaves and tender stems. (You should have about 1⁄2 lb.) Roughly chop the largest leaves so everything is uniformly sized.

Heat oil until almost smoking in a slope sided skillet or wok set over high heat. Add onions and garlic. Stir-fry quickly until fragrant, about 30 seconds. Add sweet potato greens and salt to taste. Stir-fry until leaves are just wilted and onion is crisp-tender, 2–3 minutes more. Transfer to a large platter and top with the warm sweet potato wedges. Serve immediately.