Glazed Sweet Potatoes with Maple Gastrique

Name: Glazed Sweet Potatoes with Maple Gastrique
Prep time: 15 min
Total time: 35 min
Yield: 6 Servings
Ingredients: 2 pounds sweet potatoes, peeled and cut into 1/3-inch rounds; 2u00bd teaspoons kosher salt, divided; 6 tablespoons maple syrup; 6 tablespoons white balsamic vinegar; 2u00bd tablespoons butter; u215c teaspoon black pepper; Cooking spray; 1 tablespoon fresh marjoram or sage, chopped

By Leslie Blythe Potatoes, Side dish, Vegetarian Baking, Boiling, Simmering

November 28, 2016

The best thing about learning how to make a gastrique is that it’s extremely easy to do. It makes a simple dish look like it just came across the kitchen line of a four-star restaurant. A basic gastrique is a reduction of vinegar and sugar thick becomes a thick syrupy sauce. These Glazed Sweet Potatoes with Maple Gastrique is a perfect example. The tangy-sweet glaze works really well with these sweet potatoes.

Prep: 15 mins
Cook: 20 mins
Yields: 6 Servings

Ingredients

2 pounds sweet potatoes, peeled and cut into 1/3-inch rounds

2½ teaspoons kosher salt, divided

6 tablespoons maple syrup

6 tablespoons white balsamic vinegar

2½ tablespoons butter

⅜ teaspoon black pepper

Cooking spray

1 tablespoon fresh marjoram or sage, chopped

Directions

1Preheat oven to 400° F.

2Place 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.

3Combine 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.

4Coat an 11 x 7-inch baking dish with cooking spray. Arrange potatoes in a shingle pattern in dish. Top with syrup mixture; sprinkle with ¼ teaspoon salt and marjoram. Bake at 400° F for 4 minutes or until potatoes are very tender. Remove from oven. Spoon sauce over potatoes; sprinkle with remaining ¼ teaspoon salt.

Hugh Acheson, Recipe adapted from The Broad Fork by Hugh Acheson. Published by Clarkson Potter/Publishers, Cooking Light NOVEMBER 2015

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