Roasted Hot Honey Sweet Potato Salad

Roasted Hot Honey Sweet Potato Salad is the perfect side dish when you’re craving something bold, colorful, and downright delicious. Each bite balances the natural sweetness of caramelized roasted sweet potatoes with a drizzle of sticky hot honey, creating that irresistible mix of sweet heat. Layered over peppery arugula and finished with creamy feta, crunchy pecans, and a pop of red onion, this salad feels both hearty and refreshing.

What makes this salad extra special is the hot honey. While honey has been used for centuries as a natural sweetener, its spicy cousin has quickly become a modern kitchen staple. Originally popularized in Southern cooking, hot honey transforms simple vegetables into something exciting and elevated.

Whether you’re serving it as a holiday side dish, a vibrant potluck contribution, or a light vegetarian main, Roasted Hot Honey Sweet Potato Salad is guaranteed to impress. It’s the kind of recipe that looks fancy, tastes unforgettable, and still comes together with ease in under an hour.

Recipe Yield: 4 servings

INGREDIENTS

2 lb sweet potatoes, peeled and sliced into ½-inch half-moons (or cut into 1-inch cubes)
3 tbsp hot honey (plus extra for drizzle)
3 cups baby arugula
½ small red onion, thinly sliced
½ cup crumbled feta cheese
⅓ cup toasted pecans, roughly chopped
2 tbsp olive oil
1 ½ tsp smoked paprika
1 tsp garlic powder
½ tsp cayenne pepper
1 tsp sea salt
¼ tsp black pepper
2 tbsp fresh parsley, chopped

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2. Season the potatoes:
In a large bowl, toss sweet potato with olive oil, smoked paprika, garlic powder, cayenne, salt, and pepper until evenly coated.

3. Roast to your liking:
Spread potatoes in a single layer on the baking sheet. Roast 20–25 minutes for softer edges, or 30 minutes if you prefer more caramelized, golden edges. Flip once halfway through for even cooking.

4. Drizzle with hot honey:
Remove from oven and immediately toss the roasted sweet potatoes with hot honey while still warm. This helps the glaze stick beautifully.

5. Assemble the salad:
Place arugula on a serving platter. Top with warm sweet potatoes, red onion slices, crumbled feta, toasted pecans, and parsley.

6. Finish and serve:
Drizzle with a little more hot honey just before serving. Serve warm or at room temperature.

Helpful Tips to Perfect This Recipe

Balance the Heat and Sweet: If you prefer less heat, reduce cayenne or use a mild hot honey. For extra kick, add chili flakes before roasting.
Texture is Everything: Roast the sweet potatoes until edges caramelize. The contrast between crispy edges and creamy centers makes this salad irresistible.
Make Ahead Friendly: Roast potatoes up to a day ahead. Toss with hot honey and assemble with fresh greens just before serving for best flavor.

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