<p dir="auto" class="whitespace-break-spaces">Place the whole, unpeeled sweet potatoes on a baking sheet. Bake until they are tender all the way through.</p><p> </p><p dir="auto" class="whitespace-break-spaces">Once out of the oven, <span data-question="What is the importance of this cooling step before cutting the sweet potatoes?" class="followup-block followup-block-hidden cursor-pointer outline-none static inline group-hover/message:[--hover-opacity:1]" type="button" aria-haspopup="dialog" aria-expanded="false" aria-controls="radix-_r_6m_" data-state="closed" tabindex="0" style="--underline-opacity: 0.6; --underline-height: 38%; --underline-saturation: 1;">let cool to room temperature</span>.</p><p dir="auto" class="whitespace-break-spaces">Cut the sweet potatoes into large irregular pieces.</p><p dir="auto" class="whitespace-break-spaces">Gently heat the honey with the chili to infuse the flavors.</p><p dir="auto" class="whitespace-break-spaces"> </p><p dir="auto" class="whitespace-break-spaces">Arrange the sweet potato pieces on a baking sheet lined with parchment paper. Generously drizzle with warm honey (and spiced if desired).</p><p dir="auto" class="whitespace-break-spaces"><span data-question="How to prevent the honey from burning during this second bake?" class="followup-block followup-block-hidden cursor-pointer outline-none static inline group-hover/message:[--hover-opacity:1]" type="button" aria-haspopup="dialog" aria-expanded="false" aria-controls="radix-_r_bm_" data-state="closed" tabindex="0" style="--underline-opacity: 0.6; --underline-height: 38%; --underline-saturation: 1;">Bake again</span>&nbsp;to lightly caramelize.</p><p dir="auto" class="whitespace-break-spaces"> </p><p dir="auto" class="whitespace-break-spaces">Season with salt and pepper before serving.</p>