The crust is super savory, the glaze is balanced and sweet, and the fleshy sweet potato is the perfect canvas to lap up all those harmonious flavors. Drizzle on some extra silan before serving and watch how a simple side becomes
Yom Tov worthy.

Serves 4

• 2 large sweet potatoes, skin on, washed well, and sliced into sticks or wedges
• 1/4  cup Heaven & Earth Silan, plus more for serving
• 3 Tbsp olive oil
• 1 Tbsp soy sauce
• 1 Tbsp lemon juice
• 1 Tbsp salt
• 1 Tbsp dried parsley
• 1 Tbsp granulated garlic
• 1 Tbsp minced onion
• 1 1/2 tsp dried basil
• 1 tsp dried thyme
• 1 tsp cumin
• 1/2  tsp coarsely ground black pepper

Preheat oven to 425°F (220°C).

Lay the sweet potato sticks on a baking sheet in one layer.

Whisk the silan, olive oil, soy sauce, and lemon juice in a bowl. Pour it over the sweet potatoes and toss until everything is well coated.

Combine the spices in another bowl. Liberally sprinkle half the spices over the sweet potatoes like a crust. Bake for 15–20 minutes.

Take the potatoes out of the oven, flip them over, and sprinkle the other half of the spices over the other side of the potatoes. Place them back in the oven for another 15–20 minutes.

Serve warm with a drizzle of silan over the top.