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The crust is super savory, the glaze is balanced and sweet, and the fleshy sweet potato is the perfect canvas to lap up all those harmonious flavors. Drizzle on some extra silan before serving and watch how a simple side becomes Yom Tov worthy.
2 large sweet potatoes, skin on, washed well, and sliced into sticks or wedges
1/4 cup silan, such as Heaven & Earth Date Syrup, plus more for serving
3 tablespoons Gefen Olive Oil
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon salt
1 tablespoon dried parsley
1 tablespoon granulated garlic
1 tablespoon Gefen Minced Onion
1 and 1/2 teaspoons dried basil
1 teaspoon dried thyme
1 teaspoon cumin
1/2 teaspoon coarsely ground black pepper
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Lay the sweet potato sticks on a baking sheet in one layer.
Whisk the silan, olive oil, soy sauce, and lemon juice in a bowl. Pour it over the sweet potatoes and toss until everything is well coated.
Combine the spices in another bowl. Liberally sprinkle half the spices over the sweet potatoes like a crust. Bake for 15–20 minutes.
Take the potatoes out of the oven, flip them over, and sprinkle the other half of the spices over the other side of the potatoes. Place them back in the oven for another 15–20 minutes.
Serve warm with a drizzle of silan over the top.
Photography and Styling by Chay Berger
This recipe is from the Mishpacha Family Table Rosh Hashanah Supplement: Tastes of Tishrei 5786. Click here to see the entire collection!
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yum!
How can this be made in advance for Chag?
Yes, roast the sweet potatoes and freeze them and then drizzle the silan fresh.