Step 1

Preheat the oven and prepare the pan. Preheat the oven to 375°F and adjust a rack to the center. Line a sheet pan with foil and coat it with the olive oil.

Step 2

Prepare the sweet potatoes. Wash and dry the sweet potatoes. Then slice them into rounds that are approximately ¼ to ½ inch thick. Place them in a single layer on the prepared sheet pan. Then flip them over so both sides are coated with the oil.

Step 3

Make and add the honey-rosemary mixture. In a small bowl, combine the honey and rosemary and then warm it in the microwave, just long enough to thin it, about 8 seconds. Drizzle an even amount of this on top of the sweet potato slices and sprinkle lightly with salt. (You might need to use your finger or a pastry brush to spread the honey-rosemary mixture evenly.)

Step 4

Bake. Place the sheet pan in the preheated 375°F oven and bake until the sweet potato slices are very tender, about 20 minutes. (You can check them with a fork.) The bottoms should be caramelized and slightly crispy.

Step 5

Adjust seasonings and serve. Taste one of the slices and then, if necessary, sprinkle a bit more salt and little pepper to taste. (Here’s How to Season to Taste.)