Please enter the email you’re using for this account.
Parve
Easy
1 Hour
Diets 
I’m cooking for Chaya Surie Goldberger, whose family loves sweet potatoes and mushrooms and doesn’t go for balsamic or red wine vinegars. Sounds right up my alley!
5 mini sweet potatoes or 3 larger sweet potatoes
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons Gefen Maple Syrup
2 tablespoons oil, divided
12 ounces (340 grams) cremini mushrooms, finely chopped
1 and 1/2 teaspoons salt
1/4 teaspoon pepper
3 cloves garlic, crushed or finely chopped or 3 cubes Gefen Frozen Garlic
1 cup Gefen Panko Crumbs
1 teaspoon Pereg Paprika
2 tablespoons Gefen Honey
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.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
How Would You
Rate this recipe?
Please log in to rate
Reviews