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About the Dish

1 1/2 pounds Sweet Potatoes
6 pats Butter
1/2 cup Granulated Sugar
2 teaspoons Apple Cider Vinegar
Per Serving
Calories 220
Total Fat 8 g
Saturated Fat 4 g
Trans Fat 0 g
Polyunsaturated Fat 0 g
Monounsaturated Fat 3 g
Cholesterol 20 mg
Sodium 250 mg
Total Carbohydrates 37 g
Dietary Fiber 3 g
Sugar 23 g
Protein 2 g
April McGregor

METHOD

1
MISE EN PLACE Peel sweet potatoes. Cut crosswise into 1/2-inch-thick slices.
2
In a large cast iron skillet, arrange sweet potatoes in a single layer. Divide each pat of butter into small pieces, and sprinkle over sweet potatoes. Sprinkle with sugar and a generous pinch of kosher salt. Pour in vinegar and 1/2 cup water.
3
Place skillet over medium heat. Bring to a simmer, then cover with a tight-fitting lid or aluminum foil (carefully, so as not to burn yourself). Simmer 12-15 minutes.
4
Remove lid. Adjust heat to low, and simmer until the sweet potatoes are very tender and sauce is thick, 15-20 minutes more. While sweet potatoes cook, baste them occasionally with the syrup (be careful not to break them up). Enjoy!