This recipe is incredibly easy and created for SOOC by Stacey Hull, chef and owner of Little Black Dog Catering right here in Southampton!
Ingredients
3 large sweet potatoes peeled and cut into 1 1/4 inch cubes
1 Tbsp brown sugar
1tsp salt
1/4 cup Pure Maple Dark Balsamic
3 Tbsp Butter ‘Taste’ Olive Oil
2 Tbsp Walnuts, toasted (optional)
Directions
Preheat oven to 400`F
In large skillet, over medium high heat, bring Maple Balsamic and brown sugar to a boil. Stirring until sugar dissolves.
Reduce heat and simmer until vinegar thickens slightly, about 3 mins.
Add Butter Olive Oil and salt to the pan and stir.
Add sweet potato pieces to skillet and toss to coat. Season with fresh ground pepper and transfer to a rimmed baking sheet.
Bake potatoes until tender and golden, stirring occasionally, about 40 mins.
Add toasted walnuts, if desired.