Sriracha Glazed Sweet Potatoes

Here’s What You’ll Need:

• 3 Tbsp. pure maple syrup
• 1/4 Cup Yellowbird Organic Sriracha
• 2 Tbsp. soy sauce
• 2 Tbsp. preferred cooking oil, divided
• 3 small sweet potatoes, peeled, cut into 1" rounds
• 3 Tbsp. toasted pine nuts (pepitas or peanuts work great, too!)
• 1 lime, quartered
• Pickled sushi ginger, sliced
• Cilantro leaves, torn

Instructions: 

1. Place a rack in the middle of the oven and preheat to 375°F.
2. In a small bowl, whisk together Yellowbird Organic Sriracha, maple syrup, soy sauce, 1 Tbsp. of cooking oil, and 2 Tbsp. water. Set aside.
3. Heat remaining cooking oil in a medium oven-safe skillet (preferably cast iron) over medium heat. Arrange sweet potatoes cut side down in a single layer. Let them cook, undisturbed, until deep brown underneath, about 6-8 minutes.
4. Transfer the skillet to the oven and roast until sweet potatoes are tender, 25-35 minutes. A skewer inserted into the center should meet no resistance.
5. Carefully return the skillet to the stovetop over medium heat. Pour the reserved Sriracha glaze into the skillet, and cook, turning sweet potatoes occasionally to coat, until the glaze thickens, about 5 minutes.
6. Transfer glazed sweet potatoes to a platter, browned side up, and spoon any remaining glaze over the top. Sprinkle with toasted pine nuts, sushi ginger, and fresh cilantro.
7. Serve with lime wedges and an extra drizzle of Yellowbird Organic Sriracha.