Molasses, Miso and Maple Candied Sweet Potatoes 2 ½ pounds sweet potatoes or garnet yams, peeled and cut into 1/2–inch rounds2 tablespoons toasted sesame oil1 (2-inch) cinnamon stick2 tablespoons molasses1 teaspoon tamari or shoyu2 tablespoons pure maple syrup1 heaping tablespoon white or yellow miso¼ cup freshly squeezed orange juice1 tablespoon freshly squeezed lemon juice¼ teaspoon grated lemon zest6 tablespoons filtered water Preheat the oven to 425°F. In a large bowl, toss the sweet potatoes with 1 tablespoon of the sesame oil. Spread the sweet potatoes on a parchment-lined or well-greased baking sheet in a single layer and roast for 50 minutes, turning over with a fork after 25 minutes. Remove the sweet potatoes from the oven and lower the heat to 375°F. Place the cinnamon stick at the bottom of a 2-quart baking dish, and add the sweet potatoes in layers.