Honey Glazed Twice Roasted Sweet Potatoes

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INGREDIENTS

  • 3 medium sweet potatoes or garnet yams, scrubbed 

  • 1 Fresno or other red chiles, thinly sliced

  • ¼ cup honey

  • 4 tablespoons unsalted butter or olive oil

  • 2 tablespoons apple cider vinegar

  • Salt

Preheat oven to 400°F. Poke holes all over the skin of sweet potatoes and wrap each in foil. Place on a rimmed baking sheet and roast until potatoes are tender, 45-60 minutes. Unwrap and let sit until cool enough to handle. Combine chile, honey, and butter or oil in a small saucepan. Bring to a simmer over low heat, stirring to combine. Remove from heat and stir in vinegar.

Cut or tear cooled potatoes into bite-sized pieces (including skin), the more irregular, the better. Place in a large bowl and drizzle with half of the honey mixture (do not include chile as it will burn); season with salt. Arrange pieces, skin side down, in a single layer on an unlined rimmed baking sheet, and roast until browned and crisp around the edges, 20–25 minutes. Drizzle with the remaining honey mixture and serve.