Hot Honey Roasted Sweet Potatoes

8 small sweet potatoes (about 3 lb. total), scrubbed, halved lengthwise
1/2 cup extra-virgin olive oil, divided
Kosher salt
6 Tbsp. unsalted butter, room temperature
5 Tbsp. Hatch Hot Honey
1/4 cup raw pumpkin seeds 
1 Tbsp. Santa Fe Seasons Six Seasoning Blend
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.
Meanwhile, smash together butter and honey in a small bowl with a fork until smooth. 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 six seasoning blend.
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.

Click here for Hatch Hot Honey

Click here for Santa Fe Seasons Six Seasoning Blend