3 medium sweet potatoes or garnet yams, scrubbed (about 3 lbs)
1 Fresno chili, thinly sliced
¼ cup honey
4 Tbsp unsalted butter
Kosher salt
2 Tbsp apple cider vinegar

Preheat the 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, and season with salt. Bring to a simmer over low heat, stirring to combine. Remove from heat and stir in vinegar.

Smash sweet potatoes and place in a large bowl and add half of the hot honey (do not include chili 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 chili.