• Preheat your oven to 425 degrees Fahrenheit. Take out your darkest colored baking sheet. (The darker the sheet the more color you'll get on the sweet potatoes.)
• Place the sweet potatoes in the middle of the baking sheet and pour the butter, oil, salt, pepper, and cinnamon over the top. Mix well (hands work best for this job) then spread the sweet potatoes out in a single layer.
  1 ½ lb sweet potatoes, 2 tablespoons melted butter, 2 tablespoons olive oil, 1 teaspoon sea salt, 1 teaspoon black pepper, ½ teaspoon cinnamon
• Roast the sweet potatoes for 35 minutes, or until they are soft and starting to brown on top. Sprinkle the pecans over the top and return the baking sheet to the oven for 5-7 minutes, until the pecans are golden and smell fragrant.
  ½ cup pecans
• Serve the sweet potatoes drizzled with hot honey and thyme.
  ¼ cup hot honey, 1 teaspoon fresh thyme

Hot Honey

• Mix the honey, chili flakes, and hot sauce in a small pan over medium heat. Heat the honey until it just starts to simmer then remove it from the heat and let it infuse for 5 minutes.
  ¼ cup honey, 1 teaspoon chili flakes, 1 teaspoon hot sauce
• Strain the honey through a fine-mesh sieve.