2 pounds sweet potatoes, peeled and cut into 1” pieces
¼ cup sunflower oil
¼ cup maple syrup
2 Tablespoons rice vinegar
1 Tablespoon low-sodium tamari
½ teaspoon sea salt
½ cup panko bread crumbs
1 Tablespoon unsalted Organic Valley butter
Pinch of sea salt
2 Tablespoons minced parsley
Preheat oven to 350° F.
In a medium sized mixing bowl, whisk together maple syrup, oil, tamari, and sea salt. Add chopped sweet potatoes and toss to coat.
Place potatoes in a large enough baking dish to create a shallow layer. Cover with tin foil and bake for 30 minutes or until sweet potatoes are almost tender. Remove foil and gently stir. Continue baking until tender and liquid has reduced.
Meanwhile, heat butter in small skillet over medium heat. Add panko and sea salt. Stir until bread crumbs are golden. Transfer to a baking sheet to cool.
Once sweet potatoes are tender, sprinkle with panko and parsley. Serve immediately.
* Optional: Garnish with freshly chopped green onion for an extra kick of flavor.