Spiced Sweet Potato Skins with Creamy Chipotle Honey Sauce

My potatoes should have thick skins, not me.

I love a good, sandy-bottomed potato skin. A gutted boat of roasted root I need to go at with a steak— not a butter— knife. I even like it when it’s a bit leathery underneath where the skin has shriveled and darkened on the pan, almost resembling the cap of someone’s knee–not a stock photo knee either, but a knee that’s been through some stuff. Because I can appreciate when things are a little rough and rugged around the edges; however, when it comes to my approach to living, potato skins can stay in their own lane– I’m committed to keeping my lifestyle (and my skin) soft and nourished where I can.