Ingredients: 1/2 cup pine nuts cooking oil spray 4 medium sweet potatoes, peeled and sliced into wedges 1/4 cup extra virgin olive oil, divided salt and pepper to taste 1/2 tablespoon balsamic vinegar 2 teaspoons maple syrup 1 teaspoon Dijon mustard
Directions: Preheat oven to 350. Spread pine nuts on shallow baking dish and toast in oven for about 15 minutes, shaking dish from time to time so that they will brown evenly. Watch carefully so that they do not burn. Remove from oven and set aside.
Set oven temperature to 400. Preheat.
Spray a shallow baking dish with cooking oil spray. Place sweet potato wedges in a large bowl and toss with 1 tablespoon of the olive oil. Pour into baking dish and season with salt and pepper. Bake for 30-45 minutes, stirring occasionally, until tender when poked with a fork.
Transfer to serving dish and cover with foil to keep warm.
Whisk together remaining oil with vinegar, maple syrup, and mustard. Drizzle over the sweet potatoes and top with toasted pine nuts. Serve immediately.
Get more Thanksgiving recipes from Huffington Post commenters.