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Sides · From Adam's kitchen

Buffalo Sweet Potatoes

One of those "how is this so good" sides. Browning the butter before it becomes buffalo sauce makes it richer and nuttier. Fancy points, minimal effort.

  • Vegetarian
  • Gluten-free
Serves
4
Skill
Easy
Prep
20 min
Cook
40 min
Total
60 min

Method

  1. Heat the oven

    Heat the oven to 425°F.

  2. Roast the potatoes (35 min)

    Coat the potatoes in oil on the baking sheet and place them flesh side down. Roast for 35 minutes, flipping halfway through.

    Ready whenA fork slides into the thickest part easily. Bigger potatoes may need 5-10 minutes more.

  3. Meanwhile, brown the butter (5 min)

    Melt the butter in a small saucepan over medium-low heat and keep cooking, swirling the pan often.

    Ready whenIt foams, turns light caramel-brown, and smells nutty. Take it off the heat right away, because it goes from brown to burnt quickly.

  4. Finish the sauce (2 min)

    Whisk in the hot sauce, vinegar, garlic powder, and cayenne. Refrigerate while the potatoes finish roasting.

    WhyAs it cools, the butter firms up and thickens the sauce so it clings to the potatoes.

  5. Toast the pepitas (5-6 min)

    Toast the pepitas in a dry pan over medium heat, shaking the pan often.

    Ready whenThey puff up, start to pop, and smell toasty.

  6. Serve

    Let the potatoes cool for 5 minutes, then serve cut side up with the sauce spooned over and the pepitas on top.

Make it cheffy

Score the flesh

How

Before roasting, use a paring knife to cut a shallow crosshatch into the cut side of each potato, about ¼ inch deep, without cutting through the skin. Finish with a pinch of flaky salt right before serving.

Why

More surface area means more crispy edges, and the buffalo sauce sinks into the grooves instead of sliding off.

Swaps

  • Pepitas → chopped peanuts or sunflower seeds.
  • Add a cool topping: a drizzle of ranch, Greek yogurt, or blue cheese crumbles.
  • Butter went dark brown or black? Start over. Burnt butter tastes bitter.
  • Sauce separated? Whisk hard for 30 seconds, or warm it gently and whisk again.

Make ahead & storage

Make ahead

Make the sauce a day ahead.

Storage

Store the potatoes and sauce separately in the fridge up to 3-4 days. Reheat the potatoes at 400°F for 10 minutes and warm the sauce gently before spooning it on.

Macros per serving

Estimate
Calories
about 390
Protein
about 5 g
Carbs
about 31 g
Fat
about 28 g

Per serving, based on 4 servings and 4 medium sweet potatoes.

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