Sweet Potato Parmigiana

2 tbsp (30 ml) olive oil

2 cloves garlic, minced

One 28 oz (796 ml) can San Marzano whole tomatoes, roughly chopped

½ tsp (2 ml) Kosher salt

12 tsp (2 ml) freshly cracked black pepper

2 large organic Garnet yams or Sweet Potatoes, cut lengthwise into ½” (1 cm) slices

2 tbsp (30 ml) olive oil

3 cloves garlic peeled and smashed

½ tsp (2 ml) dried oregano

½ tsp (2 ml) Kosher salt

½ tsp (2 ml) freshly cracked black pepper.

1 cup (250 ml) Parmigiano Reggiano cheese

½ cup (125 ml) panko breadcrumbs

1 ½ cups (375 ml) chunky marinara sauce

Olive or Canola oil in a spray can

½ tsp (2 ml) red chili flakes

¼ cup (60 ml) fresh basil, thinly sliced

In a medium saucepan, heat olive oil over medium heat. Add garlic and cook for 1 to 2 minutes. Add chopped tomatoes and their juices and bring mixture to a boil. Reduce heat to medium and simmer vigorously for 10 - 12 minutes or until thickened. Set aside to cool then season with salt and pepper.

Using the left control knob, set the oven to Convection mode. Using the right control knob, set the oven to preheat at 400°F. In a large bowl, toss together the sweet potato slices, olive oil, garlic and seasoning. Arrange the sweet potato slices on the Baking Tray and place in the oven angled edge facing forward, on the middle oven rack. Set the cooking timer and roast for 20 minutes until fork tender. Remove the tray from the oven and using the left control knob, change the oven mode to Top Heat mode. Using the right control knob, reduce the oven temperature to 375°F.