Glazed Sweet Potatoes
serves 2-4
Sweet potatoes are so naturally sweet, they need only a touch of honey to give them a glossy, sugary glaze. Try these at your next Thanksgiving, for for a warm fall feeling any time of year.
1 pound sweet potatoes, cut into bite-size cubes
1 teaspoon honey
1/4 teaspoon kosher salt
1 tablespoon unsalted butter
fresh ground black pepper
prep: 5 minutes
total: 30 minutes
large sauté pan with cover
tongs
1. Peel and chop the sweet potatoes. Put them in a large sauté pan large enough to hold them in a single layer. Add enough water to come about halfway up the sides of the sweet potato pieces. Drizzle them with the honey. Add the salt and butter and bring the liquid to a boil over medium-high heat. Once the water boils, immediately reduce the heat to medium-low and partially cover.
2. Simmer, stirring occasionally, until the sweet potatoes are barely tender when pierced with a sharp knife. If there's still liquid in the pan, uncover and turn the heat to high until the liquid is gone. Continue cooking the sweet potatoes, turning them occasionally, until they're brown on all sides.
3. Add 2 tablespoons of water to the pan. The water will form a glaze that coats the sweet potatoes. Shake the pan and turn the sweet potatoes to coat all sides. Take the pan off the heat and add more salt and pepper to taste.
2. Simmer, stirring occasionally, until the sweet potatoes are barely tender when pierced with a sharp knife. If there's still liquid in the pan, uncover and turn the heat to high until the liquid is gone. Continue cooking the sweet potatoes, turning them occasionally, until they're brown on all sides.
3. Add 2 tablespoons of water to the pan. The water will form a glaze that coats the sweet potatoes. Shake the pan and turn the sweet potatoes to coat all sides. Take the pan off the heat and add more salt and pepper to taste.
0
