1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
2. In a large mixing bowl, toss the sweet potato cubes with olive oil, smoked paprika, ground cumin, salt, and black pepper until evenly coated. This step is key—make sure every cube is well-seasoned for the best flavor.
3. Spread the sweet potato cubes out in a single layer on the prepared baking sheet. Avoid overcrowding to ensure they roast evenly and develop those crispy edges.
4. Roast in the preheated oven for about 25-30 minutes, flipping the cubes halfway through. Look for a golden-brown color and tender texture when pierced with a fork—this signals they’re perfectly cooked.
5. Remove the baking sheet from the oven and while the cubes are still warm, drizzle the hot honey evenly over them. Toss gently to coat all the cubes in the spicy sweetness—this is the magic moment that brings the dish alive.
6. Optionally, sprinkle with fresh chopped parsley or cilantro for a pop of color and freshness before serving.

I still remember the day Mama Lou showed me how to roast sweet potatoes just right—she said, “Don’t rush the process, Sofia. Let the heat do the work and the flavors will follow.” That advice has stuck with me, especially when roasting at a high temperature to get those crispy edges. And topping with hot honey while the cubes are warm? That’s where the flavors meld into something unforgettable.