Ingredients 2 tablespoons olive oil

2 tablespoons honey

1 jalapeno chili, sliced into rings

2 teaspoons apple cider vinegar

1 teaspoon ground chili powder, mild

1 teaspoon dijon mustard

1 large garlic clove, minced

1 teaspoon kosher salt

1/4 teaspoon black pepper

3 large sweet potatoes, sliced into thick wedges

1 cup Kerrygold

Blarney Cheese

Instructions

  1. Preheat the oven to 425 degrees F. Place a rimmed baking sheet in the oven to preheat.
  2. In a large mixing bowl, combine the olive oil, honey, sliced jalapeño, apple cider vinegar, chili powder, dijon mustard, minced garlic, kosher salt and pepper. Whisk to combine well.
  3. Add the sliced sweet potato wedges to the bowl, and toss to coat the potatoes in the mixture.
  4. Carefully remove the preheat pan from the oven, and place a piece of parchment paper onto the pan. Pour the sweet potatoes onto the hot pan in an even single layer. Save any remaining marinade for later.
  5. Roast the sweet potatoes for 20-25 minutes until golden brown. Remove the potatoes from the oven, and place on a serving platter. Pour the remaining sauce over the top, lightly drizzle the potatoes with about 1 teaspoon of honey, crumble the Kerrygold Blarney Cheese over top, and finish with flaky sea salt.