Baked sweet potato with caramel crust

Ingredients:

• 1 kg small sweet potato (about 5 pieces), peeled and cut lengthwise into 2.5 cm thick slices.
• 1 tbsp. vegetable oil
• 1 tbsp. maple syrup
• 0.5 tsp finely grated lemon zest
• Sea salt and grated nutmeg to taste, for serving

Preparation:

1. Preheat oven to 220°C (425°F). Place sweet potato slices on a large, foil-lined, oiled baking sheet; season with salt and pepper to taste. Bake for 20 minutes.
2. Remove the baking sheet from the oven, drizzle the sweet potatoes with maple syrup, and toss to coat. Return to the oven and bake, tossing twice, until the sweet potatoes begin to brown and are tender, about 15 more minutes.
3. Before serving, sprinkle the warm sweet potatoes with grated lemon zest, sea salt and nutmeg to taste.
   
   Note
   
   You'll need just a little vegetable oil and maple syrup to coat all the thick sweet potato slices. Roasting at a high temperature will brown them nicely and bring out the depth of flavor. Fresh lemon zest adds a pleasant flavor without the added fat..