|2 servings||calories per servings 220||protein serving 2 g||carbs per serving 37 g||total fat per serving 8 g|
These classic sticky-sweet potatoes cook slowly in a syrup that gets its flavor from the sweet potatoes and a splash of apple cider vinegar. Adapted from a recipe in “Sweet Potatoes” by April McGreger, part of UNC Press’ Savor the South cookbook series.
|Nutrition Facts||/ Per Serving|
|Total Fat||8 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||0 g|
|Monounsaturated Fat||3 g|
|Total Carbohydrates||37 g|
|Dietary Fiber||3 g|
MISE EN PLACE
Peel sweet potatoes. Cut crosswise into 1/2-inch-thick slices.
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.
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.
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!