Sweet potatoes have more beta-carotene than white potatoes, so are better for you. 

Prep time: 20 min • Cook time: 25-30 min • Yield: 3 servings

Ingredients

• 1 ½ pounds sweet potatoes, (about 3 medium), peeled
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon salt
• Freshly ground pepper, to taste
• 1 cup coconut aminos
• 2 tablespoons honey
• 1 teaspoon butter

Directions

1. Preheat oven to 425°F. Line a rimmed baking sheet with foil. Cut sweet potatoes into 1/2-inch-thick wedges. Place on the prepared baking sheet, drizzle with oil and toss well. Spread out in a single layer. Bake until tender when pierced with a knife, 25 to 30 minutes. Season with salt and pepper.
2. Meanwhile, combine coconut aminos and honey in a small saucepan. Bring to a boil over medium-high heat and cook until syrupy and reduced to 1/3 cup, 12 to 15 minutes. (Watch the syrup carefully during the last few minutes of reducing to prevent burning.) Swirl in butter. 
3. Drizzle the sauce over the sweet potatoes.