Sweet and Sticky Silan Roasted Potatoes

Recipe By Renee Muller

Ingredients (9)

4–5 Japanese yams, aka white sweet potatoes (or any potato), peeled and sliced length-wise into wedges or strips
1/2 cup Galilee's Delicacy Silan Date Syrup

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Galilee's Delicacy Silan Date Syrup
3 tablespoons spicy brown mustard
1 tablespoon Haddar Teriyaki Sauce (or use gluten-free teriyaki, if needed)

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Haddar Teriyaki Sauce
4 garlic cloves, minced or 4 cubes Gefen Frozen Garlic

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Gefen Frozen Crushed Garlic
2 tablespoons onion flakes
2 tablespoons olive oil
1/2 teaspoon salt
dash black pepper

Preheat the oven to 375 degrees Fahrenheit.
Place potatoes in an oven-to-table baking dish (or a 9x13-inch disposable pan). In a small bowl, combine silan, mustard, teriyaki sauce, garlic, onion flakes, olive oil, and spices. Pour over potatoes and toss.
Cover tightly with heavy-duty foil and bake for 40 minutes.
Uncover the pan and baste the potatoes. Continue baking, uncovered, until potatoes are golden and corners become a bit gooey. Continue basting as needed, every five minutes or so.

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