Ingredients:

  • 2 lbs sweet potatoes, peeled and cut into 1-inch cubes
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 2 tbsp extra virgin olive oil
  • 2 tbsp raw honey
  • 1 tsp ground cinnamon
  • 1 tsp fresh lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Note: A hot oven is non negotiable for achieving that initial sear.
  2. Peel the 2 lbs of sweet potatoes and cut them into 1 inch cubes. Check that they are all roughly the same size to avoid some being mushy while others stay hard.
  3. Pat the cubes completely dry with a clean kitchen towel. Note: Moisture is the enemy of crispiness; any water left on the surface will steam instead of roast.
  4. In a large bowl, whisk together the 2 tbsp olive oil, 2 tbsp raw honey, 1 tsp cinnamon, and 1 tsp lemon juice. Whisk until the mixture looks glossy and uniform.
  5. Add the potato cubes to the bowl along with the 1 tsp sea salt and 0.5 tsp black pepper.
  6. Toss the potatoes vigorously using your hands or a large spoon until every surface is thinly coated in the glaze.
  7. Spread the potatoes onto a large baking sheet in a single layer. Ensure there is space between each cube so the air can circulate.
  8. Slide the pan into the center of the oven and roast for 15 minutes. You should hear a gentle sizzle and start to smell the cinnamon.
  9. Remove the pan and flip the potatoes carefully with a metal spatula.
  10. Bake for another 15 minutes until the edges are dark golden and the centers are tender when pierced.