Heat honey and oil in a medium non-stick saucepan over medium heat until bubbling, about 1 minute. Add the sweet potato. Cover. Cook over low heat until sweet potato begins to give off liquid, about 5 minutes. Add zest and ginger. Cook, covered, just until potato is tender, a further 10 to 15 minutes. Be sure not to overcook.
Uncover saucepan. Add salt. Boil over medium-high heat until potato is thickly glazed, about 5 minutes.