- 3 medium sweet potatoes, scrubbed (about 3 pounds)
- 1 Fresno or other red chiles, thinly sliced
- 1/4 cup Organic Honey & Sea Buckthorn
- 4 tablespoons unsalted butter
- Kosher salt
- 2 tablespoons apple cider vinegar
Preheat oven to 350°F. Poke holes all over sweet potatoes and wrap each in foil. Place on a foil-lined rimmed baking sheet and roast until potatoes are tender, 60–70 minutes. Unwrap and let sit until cool enough to handle. Increase oven temperature to 450°F. Meanwhile, combine chile, honey, and butter in a small saucepan; season with salt. Bring to a simmer over low heat, stirring to combine. Remove from heat and stir in vinegar.
Smash sweet potatoes with your palm, then tear into bite-sized pieces (including skin), the more irregular, the better. Place in a large bowl and add half of hot honey (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 remaining hot honey with chile.
If you make this recipe, be sure to take a photo and hashtag it #HexapiHoney. We'd love to see what you create!