Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

Scrub the sweet potatoes well. Slice the mini sweet potatoes in half lengthwise, or, if using large potatoes, cut in quarters. Spray cut side with cooking spray and season with salt and pepper. Drizzle lightly with maple syrup and place cut side down on the baking sheet.

Roast for 30–35 minutes or until very soft and beginning to caramelize.

To prepare mushroom-garlic crumb, heat one tablespoon oil in a large sauté pan and sauté the mushrooms. Add salt and pepper and cook until all liquid has cooked out.

Add additional oil, then garlic and panko crumbs. Sauté for three to five minutes, then add paprika and honey and stir well. Sauté for one more minute, or until very crispy.

Lay sweet potatoes on a platter. Top with crumbs and serve.