Begin by peeling and chopping your sweet potatoes into approximately 1-inch cubes. Place the cubes in a large pot of lightly salted boiling water. Cook for about 10-15 minutes until they are fork-tender but not overly soft.

Once the sweet potatoes are cooked, drain them thoroughly and let them cool for a minute. Transfer them to a baking sheet lined with parchment paper. Using a fork, gently smash each cube to flatten slightly, leaving some texture.

In a small mixing bowl, whisk together vegan honey or maple syrup, chili paste, and smoked paprika. Adjust the chili paste according to your taste preference.

Preheat your oven to 425°F (220°C). Brush the smashed sweet potatoes generously with the honey chili glaze. Roast them for 20-25 minutes or until golden and crispy.

Once done, let them cool for a couple of minutes. Sprinkle with sesame seeds and fresh herbs. Drizzle with lime juice for added flavor.