Sweet Potato Fries with Honey Butter

These were so simple and super delicious.  The idea for these came from a challenge from my lovely neighbor! We were outside having a drink and she challenged me to make a delicious sweet potato fry.  Then she said the magic words…”Do you think you can make a honey butter?” A HONEY BUTTER?  Why yes! I think I do.  And I did.


From Nom Nom Bombshells | Side Dishes | American


3 servings


  • 6 Fingerling sweet potatoes
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1/4 C. Brown sugar
  • 1 tsp Ancho Chili powder
  • 1 Stick butter
  • 2 T Honey
  • 1 tsp Vanilla
  • 1 tsp cinnamon


  1. Parboil the potatoes for about 20 minutes with the peel on.
  2. While the potatoes are parboiling, cut your butter into 1/2 T chunks and place into the work bowl of your stand mixer.
  3. Turn the mixer onto low (speed 2) and mix for about a minute.
  4. Turn up to medium (4) and pour in your honey, vanilla and cinnamon.
  5. Mix these ingredients for about 8 minutes.
  6. Put the butter in a bowl, cover, and place in the fridge till you are ready to use.
  7. While the butter is mixing, combine the cinnamon, nutmeg, brown sugar and ancho chili powder in a bowl and stir to combine.
  8. After the potatoes are done boiling, take them out of the water and allow them to cool.
  9. Cut into thirds (longways) and place on a plate skin side down.
  10. Sprinkle the brown sugar mixture overtop of the potatoes then take them out to the grill, heated and ready to cook on.
  11. Place them on the grill skin side down and allow them to cook until the cinnamon has melted.
  12. Flip them and cook for about 3 minutes then take them off the grill and eat them with your butter.

photo 5


I like these because you get more pieces with skin on the back, which stay together better and they parboil faster than the whole potatoes.

photo 2


They slice up nicely into fries.  You can make as much or as little of the brown sugar mixture as you need to cover them.  And adjust or heat with more or less chili powder.  I like the smokiness of the ancho chili powder.  It really works with the sweetness of the potatoes and the honey butter.

photo 3

Cook them directly over the heat – but watch them! They only take about 2 minutes per side.  Super easy to make.

photo 4

These were absolutely delicious and paired well with the butter and the main course, bourbon marinated salmon.  I loved this meal! Please give it a try, you won’t be sorry.

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