Ingredients:

  • 2 lbs Okinawan sweet potatoes, peeled and cubed into 1-inch pieces
  • 2 tbsp neutral oil
  • 1/2 tsp sea salt
  • 3 tbsp honey
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp ground cinnamon

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the cubed potatoes with neutral oil and sea salt until every piece is thinly coated.
  3. Spread the potatoes in a single layer on the prepared baking sheet.
  4. Roast for 25–30 minutes, shaking the pan halfway through to ensure even coloring, until edges soften and the purple hue deepens.
  5. While the potatoes are roasting, whisk together the melted butter, honey, and ground cinnamon in a small bowl.
  6. Remove the pan from the oven, pour the honey-butter glaze over the potatoes, and toss gently with a spatula until glistening.
  7. Return the pan to the oven for another 10–15 minutes until the glaze is bubbling and the potatoes are tender when pierced with a fork.