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Roast Sweet Potato with Honey Butter + Pecans

Tender and baked just right, I guaranteed that once you’ve tasted these sweet potatoes with honey butter + pecans, they’ll become a regular addition to your lunch and dinner rotation. And, they’re perfect for Thanksgiving dinner too!


  • 2 medium sweet potatoes with the skin on
  • 4 tbsp unsalted butter softened
  • 3 tbsp Washington Buckwheat Honey
  • 2 tsp ground cinnamon
  • 1/4 cup roasted pecans, chopped


  1. Preheat oven to 375 degrees.
  2. Wrap each sweet potato individually with aluminum foil.
  3. Place into oven on baking sheet and bake for 45-60 minutes, or until softened (you can check by gently squeezing the potato to see if it gives).
  4. In a small bowl, combine softened butter, honey, and cinnamon. Using a stick blender with the whisk attachment (or, if you prefer, a whisk, stand mixer or hand mixer), whip the ingredients together until light and fluffy.
  5. When sweet potatoes are completely baked, slice each lengthwise but not all the way through. Scoop in whipped butter and serve immediately.
  6. Sprinkle with chopped roasted pecans (or walnuts) if desired.