Skip the “fluff” and let the potatoes be the star of this dish—they turn crispy outside while staying creamy inside.
- 8 unpeeled sweet potatoes, about 3 pounds, cut into small cubes
- ¼ cup extra-virgin olive oil, plus more for drizzling
- ¼ cup honey
- 1 teaspoon ground cinnamon
- Pinch of salt
Preheat your oven to 425°F and line a baking sheet with parchment paper. Place the potatoes on the parchment and toss with the rest of the ingredients.
Spread them out into a single layer and roast until the centers are tender when pierced with the tip of a knife, about 40 minutes, depending on your oven.
Flip them over once at the midway point.
Yields 6-8 servings