We don't eat white potatoes at all but sweet potatoes are so much better tasting and have a lower glycemic index. What's not to love they are so versatile, baked, steamed or mashed. I always make more than we are going to eat, so I don't have to cook every day. Leftovers are always good.
6 Servings
Oven: 400 degrees F.
Bake: 40 minutes
Ingredients:
1/4 c. balsamic vinegar (64g)
1 T. brown sugar (13g)
1/4 c. unsalted butter (57g)
1 tsp. salt
3 large sweet potatoes - peeled and cut into 1 inch pieces
Directions:
Preheat over 400 degrees F.
In a large skillet over medium heat bring the balsamic vinegar and brown sugar to a boil stirring until the sugar dissolves. reduce the heat and simmer until the vinegar thickens slightly, about 3 minutes.
Add the butter and salt and stir until the butter melts.
Add the potato pieces to the skillet, and toss to coat. Season the potatoes with freshly ground black pepper. Spread the potatoes evenly on a baking sheet and bake stirring occasionally, about 40 minutes,.
6 Servings
Oven: 400 degrees F.
Bake: 40 minutes
Ingredients:
1/4 c. balsamic vinegar (64g)
1 T. brown sugar (13g)
1/4 c. unsalted butter (57g)
1 tsp. salt
3 large sweet potatoes - peeled and cut into 1 inch pieces
Directions:
Preheat over 400 degrees F.
In a large skillet over medium heat bring the balsamic vinegar and brown sugar to a boil stirring until the sugar dissolves. reduce the heat and simmer until the vinegar thickens slightly, about 3 minutes.
Add the butter and salt and stir until the butter melts.
Add the potato pieces to the skillet, and toss to coat. Season the potatoes with freshly ground black pepper. Spread the potatoes evenly on a baking sheet and bake stirring occasionally, about 40 minutes,.
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