Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.

Wash the sweet potatoes well. You can peel them if you like, but leaving the skin on adds texture and nutrients. Cut them into roughly 1-inch cubes for even roasting.

Toss the potato cubes with the olive oil or melted butter, making sure each piece has a light coat. Season with salt and pepper.

Spread the potatoes in a single layer on the prepared baking sheet. Ro bake for about 15 minutes, then flip the pieces and roast for another 10–15 minutes, until the edges are lightly caramelized and the centers are tender.

While the potatoes roast, whisk together the honey and cinnamon in a small bowl. If you like a little heat, add a pinch of chili flakes or a touch of nutmeg.

When the potatoes are tender and slightly crisp around the edges, remove the sheet from the oven. Drizzle the honey-cinnamon mixture over the potatoes, tossing gently to coat. Return to the oven for 2–3 minutes to caramelize.”

Taste and adjust with an extra pinch of salt or a drizzle of honey if you like it sweeter. If you’re using herbs, sprinkle them on as a fresh finish after you pull them from the oven.

Let cool briefly, then serve warm. These are great with roast chicken, a green salad, or simply as a comforting side on their own.