1. Roast the sweet potatoes.

1. Preheat the oven to 400°F. Wash the sweet potatoes, then wrap each one tightly in aluminum foil.
2. Place them directly on the middle oven rack and roast for approximately 1½ hours, until completely tender.
3. Don’t rush this step! The potatoes should be so soft that they practically collapse when you press them gently. This is how you get that incredible syrupy sweetness.

2. Prepare the spicy honey seed crunch.

1. While the potatoes roast, heat a thin layer of olive oil in a small skillet over medium heat.
2. Add the sunflower seeds, pumpkin seeds, and almonds. Cook, stirring frequently, until they begin to turn lightly golden.
3. Add the sesame seeds and continue stirring until the mixture is fragrant and golden brown.
4. Drizzle the honey over the seeds and nuts, then sprinkle with flaky salt and Aleppo pepper. Add red chili flakes if you prefer more heat.
5. Continue cooking and stirring until the honey coats everything and the mixture becomes slightly sticky.
6. Transfer to a sheet of parchment paper and spread into an even layer. Allow to cool completely before breaking into clusters.

3. Assemble the sweet potatoes.

1. Once the sweet potatoes are tender, remove them from the oven and carefully unwrap.
2. Cut a slit down the center of each potato. Add ½–1 teaspoon butter and a sprinkle of flaky salt.
3. Using a fork, gently mash the butter and salt into the flesh so everything is evenly seasoned.
4. Top generously with spicy honey seed crunch, fresh basil, and an optional dollop of sour cream.
5. Serve warm.