Preheat your oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.

Scrub the sweet potatoes clean. You can peel them if you prefer, but I like to leave the skins on for texture and nutrients. Cut them into rounds or wedges that are roughly 1/2 inch thick. This helps them cook evenly.

Toss the potato pieces with olive oil, salt, and pepper until everything glistens. Spread them in a single layer on the prepared sheet. Give them a little room so they roast instead of steam.

Roast for about 18–22 minutes, flipping once halfway through, until the edges are caramelized and the centers are tender when pierced with a fork.

Meanwhile, in a small bowl, whisk together the hot honey and melted butter if you’re using it. If you want a brighter tang, whisk in lime juice or a splash of apple cider vinegar.

When the potatoes are tender, remove them from the oven. Drizzle the hot honey mixture over the hot potatoes while they’re still on the sheet. The warmth helps the glaze cling and thicken a bit.

Toss gently to coat, then return to the oven for 2–3 minutes just to set the glaze. If you like a bit of extra sheen, you can broil on high for 1–2 minutes, watching closely to prevent burning.

Take them out and transfer to a serving dish. Finish with cilantro and a pinch of chili flakes if you like a bit more kick. Taste and adjust with a tiny pinch more salt if needed.