Serves 10

10-12 sweet potatoes, peeled and chopped into bite size pieces

1 large pineapple, cut into bite size chunks

3 tbsp vegetable oil

Kosher salt to taste

1 ¼ cup coarsely chopped pecans

3 tbsp. pure maple syrup

2 tbsp. apricot or orange preserves

2 tbsp. fresh lemon juice

1 ½ tsp. Dijon mustard
Preheat oven to 425 degrees.

Line a baking sheet with foil. In a large bowl, mix together the sweet potatoes and pineapple with the oil and salt. Place the potatoes and onto the prepared baking sheet; and roast in oven for 15-20 minutes.  After 15 minutes, sprinkle the pecans over the potatoes and pineapple; roast for 10 minutes more. Remove potatoes and pineapple from oven and place everything into a large mixing bowl.

Whisk together syrup, preserves, lemon juice and Dijon mustard in a small bowl. Pour syrup mixture over sweet potato mixture, tossing gently to coat sweet potato mixture, and season with salt.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

Expert kosher food recipe bloggers, Home & Fashion consultants, travel tips advisors, family therapist, and kid gurus come together to share their know-how and talents with you! So if you need healthy delicious kosher recipes for dinner, yom tov or home design décor tips, cheap & fun family vacation ideas, restaurant reviews, fun kids crafts, or a little family talk, -For More Kosher Recipes Check Us Out.