The potatoes should weigh a total of about 1 1/2 to 2 pounds.
Pare the sweet potatoes and cut into short sticks about 1/4" thick (if you have a food processor with a disk designed for french fries, use that).
Heat the oil and butter in a wok or skillet over medium-high heat; don't let the fat brown. Add the potato sticks and toss to coat; season with salt, white pepper, about 1/4 ts each of ginger, cardamom, and a small pinch of cloves. Add 1/2 cup water, adjust the heat to medium-low, and cook, tossing often, but gently, for about 5 minutes, adding drops of water if needed to prevent sticking.
Add the honey and continue to toss-cook until the sticks are just tender and nicely glazed, perhaps 3 minutes. Check the seasonings and serve promptly.
SWEET POTATO STICKS WITH ORANGE AND HONEY:
Omit the ginger, cardamom, and cloves; cook the potatoes with 1 tb of freshly grated orange zest (colored rind only, no pith) and, if you have it, 2 tb of candied orange peel. I don't recommend this unless you have homemade candied peel -- science has not yet detected any flavor in the kind sold in supermarkets.