The trick to creamy and flavorful sweet potatoes with a slightly crisp, caramelized crust is par-cooking the potatoes at the right temperature, which converts their starches into sweet maltose. Then we roast them in the oven for just under an hour for tender, extra-sweet wedges. Tossed in olive oil, parsley, and a bit of honey, they're a crowd-pleasing side for any wintertime meal.