Sweet Potato Scallop

Course: Side Dish

Keyword: Vegan

Prep Time: 10

Cook Time: 1 15

Servings:

Calories: 318kcal

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Ingredients

1/4 cup olive oil
1/4 cup honey
1 teaspoon ground cinnamon
2 teaspoons chopped rosemary
6 medium sweet potatoes thinly sliced (do not peel)
Kosher salt
Freshly ground black pepper

Instructions

Preheat oven to 400°F. Coat a large oven-to-table baking dish with nonstick cooking spray.
In a large bowl, combine oil, honey, cinnamon, and rosemary. Add sweet potatoes; sprinkle lightly with salt and pepper. Stir to coat on all sides.
Arrange sweet potato slices in prepared baking dish by standing them upright in tight rows. You should have parallel lines of sweet potato slices (skin showing) along the length of the dish. Drizzle with any remaining oil mixture.
Bake, covered, for 45 minutes.
Bake, uncovered, an additional 20-30 minutes, until golden and glazed.

Notes

Norene’s Notes

Variation: Sprinkle sweet potato slices generously with salt and pepper. Add 3 Tbsp olive oil, 2 Tbsp honey, and ¼ cup chopped fresh basil or dill. Stir well. Arrange sweet potato slices in baking dish as directed in step 3. Bake, covered, for 45 minutes. Uncover; bake 20-30 minutes longer.

Recipes by Daniella Silver, reproduced with permission from the copyright holders, ArtScroll/Mesorah Publications. Click here to order your copy of The Silver Platter.

Nutrition