Roasted Sweet Potatoes with Spicy Honey Glaze

Preheat oven to 350°F.

Wash the potatoes to remove any dirt then poke them in several spots with a fork (do not skip this step or they could explode in your oven). Wrap each potato in foil and place on a baking sheet in the oven for 60 minutes. Unwrap and let cool slightly, about 15 minutes. Increase oven temperature to 450°F.

For the honey glaze:
In a small saucepan over medium-low heat, combine chile, honey, butter and salt. Bring to a simmer, stirring constantly to prevent burning, then remove from heat and stir in the apple cider vinegar.

Smash each potato with the palm of your hand then tear into large chunks. Place potatoes in a large bowl with half the honey mixture and toss. Remove the chile, it won’t stand up to roasting.

Arrange the potato pieces skin side down on the baking sheet. Place in the oven and roast until crisp with a slight char, about 15–20 minutes. Remove from oven and drizzle with remaining honey and sliced chile. Devour.