• 3 large yams, scrubbed (NOT peeled), and thinly sliced into disks about 1/4 inch thick
• 1/2 cup(s) pure maple syrup
• 1/4 cup(s) dark brown sugar
• 1/4 teaspoon(s) cinnamon
• 1 tablespoon(s) dark rum
• 1/2 teaspoon(s) vanilla
• 1/3 cup(s) olive oil
• kosher salt, to taste (about 2-3 teaspoons)
• freshly ground black pepper, to taste

1. Preheat oven to 425 degrees. Line two baking sheets with aluminum foil.

2. In a small bowl, combine maple syrup, brown sugar, cinnamon, rum and vanilla. Whisk to blend, and set aside.

3. Place sliced sweet potatoes on the baking sheets evenly in a single layer. Drizzle olive oil over the potatoes, then season liberally with salt and pepper. Toss to coat.

4. Drizzle maple mixture over sweet potatoes and toss to coat. Spread the potatoes out evenly again in a single layer and place baking sheet on racks in the upper third of the oven. Bake for about 20 minutes, tossing potatoes about every 6 or 7 minutes. The sweet potatoes are done when they are tender, well-glazed, and slightly shriveled. Remove from oven, transfer to a serving bowl and enjoy!

Naomi Ross teaches Cooking Concepts, courses on the fundamentals of cooking & Jewish homemaking. For more information, visit her website at www.jewishcookingconcepts.com. Naomi can be reached at CookingConcepts@gmail.com.