1. Preheat the oven to 425ºF (218ºC) . Drizzle the sweet potatoes with the oil and some salt. Add the sweet potatoes, cut side down on a baking sheet lined with parchment paper. Bake for about 25 minutes, until slightly browned and charred in some spots and a fork easily pierces the flesh.
2. Meanwhile, heat a small saucepan over medium-low heat and add the brown butter ghee. Once melted, add the spices and stir. Then add the pecans and toss to coat, stirring occasionally, until fragrant and slightly toasted. Remove and set aside.
3. Divide the sweet potatoes onto plates or on a serving dish. Drizzle the brown butter ghee all over. Then drizzle the hot honey on top and garnish with cilantro and limes for serving.

For the hot honey

1. In a small saucepan over low heat, add the honey and serrano pepper and bring to a very low simmer. Once it has begun simmering, lower the heat more and let it sit for up to 45 minutes. Remove from the heat and let cool for about 10 minutes.
2. Strain the pepper from the honey using a sieve into a clean jar. You can also leave the pepper in the honey if you want more heat. Store in the container in a cool, dry place.