Charred Sweet Potatoes With Hot Honey Butter and Lime
['8 small sweet potatoes (about 3 lb. total), scrubbed, halved lengthwise', '½ cup extra-virgin olive oil, divided', 'Kosher salt', '6 Tbsp. unsalted butter, room temperature', '2 Tbsp. honey', '3 Tbsp. hot sauce (such as Tapatío or Cholula)', '¼ cup raw pumpkin seeds (pepitas)', '1 Tbsp. ground coriander', 'Flaky sea salt', 'Lime wedges (for serving)']
Place a rack in middle of oven; preheat to 425°F. Place sweet potatoes on a rimmed baking sheet, drizzle with ¼ cup oil, and season with kosher salt. Turn to coat. Arrange cut side down and roast until tender (the tip of a knife should slide easily into flesh) and cut sides are browned, 25–30 minutes. Let sweet potatoes cool.
Meanwhile, smash together butter and honey in a small bowl with a fork until smooth. Add hot sauce a tablespoonful at a time, blending well after each addition. Season hot honey butter with kosher salt.
Cook pumpkin seeds and remaining ¼ cup oil in a small skillet over medium heat, stirring often, until pumpkin seeds are golden brown, about 4 minutes. Remove from heat and stir in coriander; season with kosher salt.
Arrange sweet potatoes on a platter and spread with hot honey butter. Sprinkle with sea salt and spoon pumpkin seed oil over. Serve with lime wedges for squeezing over.
Do Ahead: Hot honey butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.
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