Crunchy Glazed Japanese Sweet Potatoes

October 18, 2021 / By Foodland

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
Course Side Dish
Cuisine Potato, Vegetables
Servings 4 Servings


  • 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


  1. Preheat oven to 400F.
  2. In a mixing bowl, combine diced Japanese sweet potato, olive oil, Maika’i Lilikoi Syrup, dried thyme and salt. Toss well to combine.
  3. 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.
  4. Bake covered for 20 to 25 minutes, or until tender, giving it a light stir halfway through cooking.
  5. Remove cover and bake for 5 more minutes to get golden brown color.
  6. Serve.
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