The perfect breakfast fuel or savory side dish, these crispy sweet potatoes will have you coming back again and again. 

What You’ll Need:

For the Sweet Potatoes:

• 2 large Japanese (white) sweet potatoes
• 2 Tbsp 4th & Heart Original Ghee
• 2 Tbsp honey
• Sea salt and freshly ground black pepper, to taste
• 4th & Heart Ghee Spray

Topping Inspiration:

• 3/4 cup Plain Greek yogurt or labneh
• Hard boiled, poached or fried egg
• 1 ripe avocado, diced
• Mixed fresh herbs (cilantro, parsley, basil, mint, chives, and/or scallions), chopped
• Everything bagel seasoning, or za'atar
• Fresh lime wedges
• Sriracha, chili oil, or hot sauce of choice
• Flaky sea salt and cracked black pepper

Instructions:

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Wash and dry the sweet potatoes, and halve length wise.
3. In a small bowl, stir together the ghee and honey to make a paste. Spread generously across the cut sides of each sweet potato, and lay flat on the prepared baking sheet.
4. Spray the sweet potato skins generously with ghee, and sprinkle with salt and pepper.
5. Roast for 25-30 minutes, or until fork-tender. Transfer the baking sheet to a cooling rack, and let the sweet potatoes rest on the pan for 5 minutes without disturbing them.
6. Once the sweet potatoes have cooled slightly, place one on each plate, crispy (cut) side up. Top each with your preferred toppings and enjoy!