Crunchy Glazed Japanese Sweet Potatoes
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Crunchy Glazed Japanese Sweet Potatoes
“Crispy deliciousness that’s salty and just a little sweet…you really can’t go wrong by adding this to your holiday spread. Our Maika‘i syrup is a time-saver that adds a delicious layer of flavor.”
- Rebekah DeCosta, Senior Chef De Cuisine
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Ingredients
- 3 pounds Japanese Sweet Potato(peeled and diced)
- 0.5 cup Maika'i Lilikoi Syrup
- 1 teaspoon dried thyme
- 0.5 cup Maika'i Honey Roasted Sliced Almonds
- 1 cup olive oil
- 2 teaspoons Salt
Instructions
- Preheat oven to 400F.
- In a mixing bowl, combine diced Japanese sweet potato, olive oil, Maika’i Lilikoi Syrup, dried thyme and salt. Toss well to combine.
- Transfer the Japanese sweet potato mixture to a lined baking sheet and arrange in one layer. Top with crushed Maika’i Honey Roasted Sliced Almonds.
- Bake covered for 20 to 25 minutes, or until tender, giving it a light stir halfway through cooking.
- Remove cover and bake for 5 more minutes to get golden brown color.
- Serve.
YOUR OWN NOTES
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