Shingled Sweet Potatoes w/ Plum Vinaigrette

Kick your holiday table up a notch this year. Whether for Thanksgiving, Christmas or a hooked up dinner party, these shingled sweet potatoes are sure to be a showstopper. Drizzle them with our fave plum dressing for the perfect side dish.

Serves 4-6

For the potatoes:

3-4 lbs. sweet potatoes, scrubbed

Kosher salt, to taste

3 tbsp. fresh thyme

For the vinaigrette:

2 tbsp. white sesame seeds, toasted

1/2 tbsp. Korean chili flakes

1 garlic clove, minced

2 1/2 tbsp. lemon juice

2 1/2 tbsp. white vinegar

1 tbsp. maple syrup

2 tbsp. Plum & Rose Jam

2 tbsp. olive oil

1 tbsp. kosher salt

1. Preheat oven to 400 degrees. Prepare plum vinaigrette by adding all ingredients to a 1/2 pint mason jar and shaking until well combined.

2. Slice sweet potatoes crosswise on a mandoline to 1/8" thick slices. Add to a bowl with half of the vinaigrette. Toss to coat and season with salt.

3. Arrange sweet potatoes upright in a baking dish or oven-proof cast iron skillet. Roast until brown and tender, about 1 hour.

4. Remove potatoes from oven and drizzle with remaining plum dressing. Sprinkle with fresh thyme and serve.