Preheat the oven to 425 degrees F. On a rimmed baking sheet, combine the sweet potatoes, 2 tablespoons olive oil, and a pinch of salt. Arrange the potatoes cut side down. Transfer to the oven and roast for 25 minutes, until for tender. Flip the potatoes over, drizzle on the honey and 2 tablespoons melted butter. Season with red pepper flakes. Return to the oven and roast until the potatoes are caramelized, about 10-15 additional minutes. Spoon the butter over the potatoes and zest the lime over each potato.Meanwhile, make the rice. Combine 1 cup of the rice with the yogurt. Melt together the remaining 2 tablespoons butter and 2 tablespoons oil in a 10-inch skillet set over medium heat. When the butter melts, add the yogurt coated rice and level it out with the back of your spoon. Pile the remaining rice into the pan. Cook the rice over medium heat, until you start to see a golden crust begin to form at the sides of the pan, about 15 minutes. Run a spatula along the edges of the pan to release the rice. Carefully flip the rice onto a plate. To make the sauce. Combine all ingredients and 1/4 cup water in a blender and blend until completely smooth. If needed, add water to thin the sauce to a drizzling consistency.To serve, divide the rice between bowls. Add the sweet potatoes, eggs, cucumbers, and additional herbs, if desired. Drizzle each bowl with herby green sauce and sprinkle with sesame seeds. Enjoy!