Amazing sweet and savory in each bite.

Serves 4
3 medium sweet potatoes or garnet yams, scrubbed (about 3 pounds)
1 jalapeno, thinly sliced (remove seeds and membrane for less heat)
¼ cup honey
4 tablespoons unsalted margarine
Kosher salt
2 tablespoons apple cider vinegar

Preheat oven to 350°. 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°. Meanwhile, combine jalapeno, honey, and margarine 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 (reserve the jalapeño to use at the end because it will burn in the oven). 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 honey and Jalapeño.

Serve warm.