This recipe using sweet potatoes is loosely adapted from Bon Appetit. In place of the red pepper flakes, heat lovers can substitute sliced whole unseeded jalapenos. I recommend this technique for any roasted root vegetable, especially parsnips, carrots, turnips and rutabagas--or try a combination.
Preheat the oven to 350 degrees F. Rub the sweet potatoes with oil and bake until fork tender, about 1 hour. Alternatively, microwave the potatoes until fork tender.
Raise the oven temperature to 425 degrees F. When the sweet potatoes are cool enough to handle, tear them into two-bite pieces and arrange on a lightly oiled baking sheet. Drizzle with the butter and sprinkle with the salt.
Roast the potato pieces until they begin to crisp around the edges, about 20 minutes. Remove from the oven and transfer to a serving platter.
While hot, drizzle the honey mixture over the sweet potatoes.