To a small saucepan, add honey, 4 slices of jalapeno, paprika, and 1/4 teaspoon salt. Bring to a simmer, and once simmering, turn off stove and remove pan from heat. With a fork, press down on the jalapeno slices so they release some of their heat. Whisk in 1 1/2 tablespoons olive oil and lime juice. Let sit while you make the sweetpotatoes.

Preheat oven to 400 degrees F.

On a parchment lined baking sheet, spread out sweetpotatoes. Coat with 2 tablespoons olive oil and 2 teaspoons salt. Bake for 30 minutes, until sweet potatoes are soft and starting to release syrupy juices.

Remove from oven, and lightly smash chunks with the bottom of a glass.

Toss with 2/3 of the honey mixture, and return to oven for
15-20 minutes, until sweetpotatoes are lightly charred and soft.

Prepare plate with large swipe of greek yogurt, serving as a bed for the sweetpotatoes. Place sweetpotatoes on top, and drizzle with remaining honey mixture.

Give one last squeeze of lime juice over the potatoes and serve.