Categories: Sides

Ingredients

• 3 medium sweet potatoes
• Fresno chile, thinly sliced
• 1/4 cup honey
• 4 tbsp unsalted butter
• salt
• 2 tbsp apple cider vinegar

Directions

1. Poke holes all over sweet potatoes. Wrap each in foil. Roast on a foil-lined baking sheet at 350 for 60-70 minutes.

2. Unwrap and cool slightly. Increase oven to 450.

3. Combine fresno chile, honey and butter in a small saucepan and season with salt. Bring to a simmer over low heat, stirring to combine. Remove from heat and stir in vinegar.

4. Smash potatoes with your palm, then tear into irregular bite-sized pieces. Toss in a large bowl with half of hot honey, leaving chile behind; season with salt.

5. Arrange pieces, skin side down, 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.

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