Instructions
- Preheat the oven to 425 degrees F. Place a rimmed baking sheet in the oven to preheat.
- 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.
- Add the sliced sweet potato wedges to the bowl, and toss to coat the potatoes in the mixture.
- 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.
- 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.