Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Wash and dry the sweet potatoes. Cut them into 1-inch cubes (or wedges if you prefer larger pieces) so they roast evenly.

Place the cut sweet potatoes in a large bowl. Drizzle with olive oil, then sprinkle with kosher salt, black pepper, and smoked paprika. Toss well to coat each piece.

Spread the potatoes out in a single layer on the prepared baking sheet, leaving a little space between pieces for proper caramelization.

Roast in the preheated oven for 25-30 minutes, flipping once halfway through, until the potatoes are golden brown and tender when pierced with a fork.

While the potatoes roast, make the hot honey glaze: in a small saucepan over low heat, combine honey, hot sauce, and apple cider vinegar. Warm gently and whisk until blended and slightly thinned, about 2 minutes. Taste and adjust heat or acidity as needed.

When the sweet potatoes are done, transfer them to a serving bowl. Pour the hot honey glaze over the warm potatoes and toss gently to coat, allowing the glaze to cling and slightly caramelize on the hot pieces.

Garnish with chopped fresh parsley and toasted pecans or walnuts for color and texture. Serve immediately while warm.