Glazed Sweet Potatoes
Most of the recipes for glazed sweet potatoes that I’ve seen involve way too much sugar for my tastes. Sweet potatoes are already quite sweet! I’ve never understood why people cover them in excessive sugar because that just hides the already wonderful taste of the potatoes on their own.
In this recipe, I try to keep the sugar here to a minimum and only for the purpose of helping the potatoes caramelize at the end. I use butter because it adds a nice flavor, but you can always opt for olive oil. I usually make this with water, but I’ve used vegetable or chicken broth, too. Basically, this is a flexible recipe.
Sometimes if I want a change, I’ll add in some carrots to the mix. They go nicely together with the potatoes.
This recipe makes a quick and easy side dish for many different other dishes. As a result, it’s one of the things I cook most frequently.