3 medium sweet potatoes or garnet yams, scrubbed (about 3 pounds)
1 Fresno or other red chiles, thinly sliced
¼ cup honey
4 Tbsps. unsalted butter
2 Tbsps. 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 (if you have one, use a cake tester to poke right through foil). Unwrap and let sit until cool enough to handle. Increase oven temperature to 450°. Meanwhile, combine chile, honey, and butter 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 (do not include chile as it will burn); 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 hot honey with chile.
All recipes from Bon Appetit.com except the Pumpkin Apple Breakfast Bake recipe