Hands-on Time
12 Mins
Total Time
1 Hour
Yield
Serves 6 (serving size: about 2/3 cup)
Photo: Brian Woodcock; Styling: Paige Hicks

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Place sweet potatoes and 2 teaspoons salt in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil; reduce heat, and simmer 10 minutes. Drain potatoes.

Step 3

Combine syrup and vinegar in a small saucepan over medium-high heat. Bring to a boil; simmer 4 minutes or until slightly thickened and syrupy. Remove from heat; whisk in butter and pepper.

Step 4

Coat an 11 x 7-inch baking dish with cooking spray. Arrange potatoes in a shingle pattern in dish. Top with syrup mixture; sprinkle with 1/4 teaspoon salt and marjoram. Bake at 400° for 4 minutes or until potatoes are very tender. Remove from oven. Spoon sauce over potatoes; sprinkle with remaining 1/4 teaspoon salt.

Recipe adapted from The Broad Fork by Hugh Acheson. Published by Clarkson Potter/Publishers.

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