Ingredients

• 3 pounds Japanese Sweet Potato, peeled and diced
• 1/2 cup Maika`i Lilikoi Syrup
• 1 teaspoon Dried Thyme
• 1/2 cup Maika`i Honey Roasted Sliced Almonds
• 1/4 cup Olive Oil
• 1 1/2 teaspoons Salt

Directions

1. Preheat oven to 400F.
2. In a mixing bowl, combine diced Japanese sweet potato, olive oil, Maika`i Lilikoi Syrup, dried thyme, and salt. Toss well to combine.
3. Transfer the Japanese sweet potato mixture to a lined baking sheet and arrange in one layer.
4. Top with crushed Maika`i Honey Roasted Sliced Almonds.
5. Bake covered for 20 to 25 minutes, or until tender, giving it a light stir halfway through cooking.
6. Remove cover and bake for 5 more minutes to get golden color.
7. Serve.