A preheated, unlined baking sheet helps the oiled cubes start browning as soon as they hit the metal. Serve them as a side for a holiday meal, or add a toothpick and a cube of feta to turn them into a game-day snack. That flexibility is the useful part: the recipe can move between the dinner table and the appetizer spread without changing its basic preparation.

Choose the potatoes and honey

Garnet or jewel sweet potatoes are the best fit. Store labels can be confusing—both varieties may be sold as yams—so look for garnets’ deep reddish-purple skin or the tan-orange skin of jewel potatoes. Japanese sweet potatoes have purple skin and white flesh, while purple sweet potatoes are usually long and narrow; neither is recommended here. If you’re comparing varieties, Chowhound explains the differences between American and Japanese sweet potatoes.

For the honey, choose a mild variety so its flavor doesn’t drown out the potatoes and spices. Dark honeys such as manuka and buckwheat can be too assertive. You can also save a step with store-bought hot honey. Pick up scallions and feta, and check the pantry for olive oil, apple cider vinegar, kosher salt, black pepper, garlic powder, smoked paprika, and red pepper flakes.

Roast the sweet potatoes

Set a rimmed baking sheet on the middle rack and heat the oven to 425 F.

Toss the sweet potato cubes in a large bowl with olive oil, kosher salt, black pepper, garlic powder, smoked paprika, and ½ teaspoon of the red pepper flakes.

Carefully spread the seasoned potatoes across the hot sheet in one layer.

Roast for 15 minutes, then turn the pieces over.

Continue roasting for 10 to 15 minutes, until the edges are caramelized and a fork meets little resistance.

Make the hot honey

While the potatoes roast, warm the honey and remaining red pepper flakes in a small saucepan over low heat for a few minutes, until the mixture is smooth. The fragment ends as the next step begins, so it doesn’t provide the remaining instructions for the vinegar or finishing the dish.

Finish with the hot honey

Stir apple cider vinegar into the warm honey and pepper mixture after taking it off the heat. Pour the finished drizzle over the roasted sweet potatoes, then scatter crumbled feta and sliced scallions on top. The contrast is the point: sticky heat, salty cheese, and fresh onion against caramelized potatoes.

Make it a meal—or change the method

These bites can sit alongside [herby turkey breast](https://www.tastingtable.com/1070469/autumnal-herby-turkey-breast-recipe/), [roasted lemon chicken](https://www.tastingtable.com/1148459/roasted-lemon-chicken-recipe/), [grilled balsamic flank steak](https://www.tastingtable.com/1432349/grilled-balsamic-flank-steak-recipe/), [spinach and pancetta portobello mushrooms](https://www.tastingtable.com/1288351/spinach-and-pancetta-portobello-mushrooms-recipe/), or [herb-crusted rib roast](https://www.tastingtable.com/1867761/herb-crusted-rib-roast-recipe/). The recipe makes four servings and takes 45 minutes total: 15 minutes of prep and 30 minutes of cooking. It has no ratings yet. If the oven’s occupied, cook seasoned cubes in a large air fryer at 400°F for about 20 minutes. A preheated cast-iron skillet or griddle works too; leave the potatoes untouched for 10 minutes over medium-high heat before turning. On the grill, use a basket and rotate the cubes often. For another presentation, halve the potatoes and roast them cut side down at 375°F for about 30 minutes, then turn and fluff before adding the toppings. Or boil the cubes until tender and mash them with the hot honey, feta, and scallions.

Put the hot honey to work elsewhere

Here’s the thing: the drizzle may be more versatile than the potatoes. Try it on roasted butternut or delicata squash, carrots, Brussels sprouts, or cauliflower; delicata squash can be sliced into quarter-inch half-moons without peeling. Feta and scallions suit those vegetables, too. It also belongs on a [charcuterie board](https://www.chowhound.com/1825613/trader-joes-charcuterie-board-guide/), either drizzled over meats and cheeses or served on the side with a honey dipper. Whisk a little into vinaigrette for bitter greens such as arugula or chicories, or finish pizza and flatbread with it. It works as a sauce for grilled chicken, broiled salmon, shrimp skewers, or seared tofu; brush it over fried chicken or wings while they’re still hot so the honey clings. The recipe calls for 2½ pounds of cubed sweet potatoes, olive oil, kosher salt, black pepper, garlic powder, smoked paprika, red pepper flakes, honey, apple cider vinegar, feta, and scallions. Per serving, the estimate is 459 calories, 13 grams of fat, 3.1 grams of saturated fat, no trans fat, 11.1 milligrams of cholesterol, 82.2 grams of carbohydrates, 9.1 grams of fiber, 35.4 grams of sugars, 772.6 milligrams of sodium, and 6.6 grams of protein. Edamam supplies the estimate; it’s based on the listed ingredients and preparation, and isn’t a substitute for professional nutrition advice. For more ideas, see [buttery melting sweet potatoes](https://www.tastingtable.com/2193714/melting-sweet-potatoes-recipe/), [easy Hasselback sweet potatoes](https://www.tastingtable.com/648315/easy-hasselback-sweet-potatoes-recipe/), [sweet potato tater tots](https://www.tastingtable.com/2019239/sweet-potato-tater-tots-recipe/), [hot honey cheese dip](https://www.tastingtable.com/2099710/hot-honey-cheese-dip-recipe/), and [hot honey pepperoni pizza](https://www.tastingtable.com/2179792/hot-honey-pepperoni-pizza-recipe/).