Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, November 12, 2020

Maple Glazed Sweet Potatoes

If being glazed with maple syrup and garlic wasn’t enough, what makes this dish especially perfect for Thanksgiving this year is that quantities can be easily knocked down to one or two servings for smaller gatherings.

Pre-cook your sweet potatoes by baking or boiling them whole for about 25 minutes, or until barely fork tender.  Let cool and cut them into quarter inch chunks.  This step can even be done the day before and refrigerated overnight.

As you’re nearing serving time, heat a little bit of olive oil in a large sauté pan over medium heat.  Once hot, add the sweet potatoes and toss frequently.  When they’re browned to your liking, turn down the heat to medium low and stir in some thinly sliced garlic and a generous pour of maple syrup. 

Continue to cook for another three or four minutes, tossing now and then so they glaze evenly.  Salt and pepper to taste.  Easy!

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