Glazed Sweet Potatoes with Maple Gastrique
From the Kitchen of…Hugh Acheson, Longtime Cooking Light Friend"This dish is an example of the synergy of my Northern and Southern roots. My Canadian veins are partially full of maple syrup, and I adore the Southern staple crop of the sweet potato."The gastrique, a tangy-sweet glaze, is Thanksgiving worthy but also simple enough to pull off on a weekday.
Recipe adapted from The Broad Fork by Hugh Acheson. Published by Clarkson Potter/Publishers.