• 3 medium sweet potatoes (1½ - 2 lbs), skin-on, sliced (rustic style - don't try to slice evenly because sweet potatoes have all types of twists & turns!)
• drizzle of olive oil (or canola oil)
• generous pinch of kosher salt
• ground black pepper to taste
• 1" piece fresh ginger, peeled & grated
• 1 tbsp honey
• 2 tbsp chopped fresh cilantro leaves (reserve sprigs for garnish)
• 2 scallion stalks (green onions), sliced, white & green parts separated

Special Equipment

• microplane/zester
• cake tester or sharp knife to check for doneness
• oven-safe (to 500º) sauté pan or roasting pan

1. Preheat oven to 500º
2. Place sliced sweet potatoes in a single layer in an oven-proof sauté pan or roasting pan and drizzle with olive oil. (Note: Do not use extra virgin olive oil due to the high roasting temperature for this dish and low smoke point for extra virgin olive oil)
3. Season with salt, pepper and grated ginger and toss to coat potatoes
4. Place in the oven for 20-25 minutes on the top rack, stirring potatoes halfway through the roasting time. Check for doneness with sharp knife or cake tester which will go in easily when potatoes are tender
5. Remove from oven and add honey. Toss to coat potatoes. Mix in fresh cilantro and the sliced white parts of scallions
6. Place on a serving platter (or cutting board) and garnish with thinly sliced green parts of scallions and fresh cilantro sprigs