Start by preheating your oven to 425°F. While it heats, scrub your 2 large sweet potatoes under cold water to remove any dirt. Pat them completely dry with a paper towel—moisture is your enemy for getting crispy edges. You want them bone dry before cutting, trust me on this.

Cut each sweet potato into 1/2-inch cubes or wedges, whatever you're feeling. Try to keep the pieces roughly the same size so they roast evenly. I used to make some chunks bigger than others and they'd cook at different rates—annoying. Consistent sizing is your friend here.

Combine your olive oil, melted butter, and honey in a small bowl and whisk together. Add the minced garlic, cinnamon, ginger, salt, and black pepper to the mixture. Stir until it's completely combined and there are no lumpy spots. This becomes your coating, so don't skip blending it properly.

Toss the sweet potato cubes into a large bowl and pour your oil mixture over them. Use your hands or a sturdy spoon to coat every single piece thoroughly. Make sure nothing's left sitting dry at the bottom of the bowl. This is where the flavor happens, so get everything evenly coated.

Spread the coated pieces onto a large baking sheet in a single layer. Don't crowd them—give them breathing room so they roast instead of steam. I always use parchment paper because cleanup is zero effort afterward. Sprinkle the fresh rosemary and thyme evenly across the top.

Pop the roasted sweet potatoes into your preheated 425°F oven for 35 to 40 minutes, stirring halfway through the cooking time. You'll want that golden-brown, slightly charred edge on most pieces. Around minute 8, take a peek and make sure the edges aren't browning too fast. If they are, lower the heat to 400°F.

The roasted sweet potatoes are done when they're fork-tender on the inside and caramelized on the outside. Let them cool for 5 minutes before serving—they'll firm up slightly as they cool. Finish with the lemon zest right before serving for a little brightness. Taste and add more salt if needed.