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Maple-Pecan Roasted Sweet Potatoes


Potatoes are always a winner of a side dish for kids and adults alike. Sweet potato rounds are roasted to perfection here, then topped with an irresistible maple-pecan topping that you may want to double and use on pancakes or waffles after Yom Tov!


1. Preheat the oven to 400 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper.
2. Slice sweet potatoes into half-inch- to three-quarter-thick circles. Divide among both baking sheets and toss with oil and salt. Spread sweet potatoes evenly to ensure that they are not touching each other. Roast for approximately 20 minutes, flipping them over halfway through.
3. While the potatoes are roasting, prepare the topping. Bring maple syrup to a boil in a small saucepan. Add chopped pecans and cinnamon. Bring the sauce to a boil and cook for one minute, then remove from heat. Set aside. Pour sauce over sweet potatoes immediately before serving.

Tips: Make Ahead: Cover and refrigerate cooked sweet potatoes; reheat before serving. Store the sauce in an airtight container at room temperature.