Preheat your oven to 425°F. For easy clean-up, line a large, rimmed baking sheet with parchment paper or aluminum foil, especially if using honey.

Rinse the sweet potatoes thoroughly, scrubbing off any dirt, and peel them if preferred. If leaving the skins on, be sure to pat them completely dry.

Trim the ends of the sweet potatoes, then slice them into 1-inch thick rounds. Cut each round into smaller chunks, aiming for approximately 1-inch pieces. Uniformity isn’t necessary, but try to keep them similar in size to ensure even roasting. Smaller rounds can be quartered; larger rounds may need to be cut into sixths. Place the sweet potato chunks in the center of the prepared baking sheet.

Drizzle the olive oil over the sweet potatoes and add honey (if using) along with salt and any seasonings you prefer. Toss the sweet potatoes to coat them evenly, then spread them out into a single layer on the baking sheet, ensuring they have space around each piece to allow for proper caramelization. Position the flattest, widest side of each piece against the baking sheet to maximize browning.

Roast the sweet potatoes for 20 minutes. Remove the pan from the oven, and use a large spatula to flip the potatoes, allowing them to brown on all sides. Arrange them back into a single layer, and return to the oven. Continue roasting for an additional 10 to 20 minutes, until the potatoes are fork-tender with caramelized edges. Some edges may darken significantly—this adds to the flavor.

Carefully taste the sweet potatoes (they’ll be hot!) and add a bit more salt if desired. Serve warm or at room temperature.