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This side dish can be made up to 24 hours in advance and reheated on the stove or in a 350°F oven until warm.
Ingredients
Directions
Peel the sweet potatoes and cut into ½-inch thick quarter-round pieces.
Combine the brown sugar, butter, ginger, cinnamon, 2 tablespoons of the Colavita Aged Balsamic Vinegar, and salt in a large saucepan over medium-high heat. Stir until the mixture begins to bubble around the edges.
Add the sweet potatoes to the brown sugar syrup and cover the pot. Cook for 10 minutes, then remove the lid—there will be much more liquid in the pot from the sweet potatoes releasing their juices.
Turn the heat to medium-low and continue to cook the sweet potatoes, stirring occasionally, until they are fork tender and the syrup has reduced and thickened, about 45-50 minutes.
Taste for seasoning, and add salt as needed. Turn off the heat, and stir in the remaining 2 tablespoons of aged balsamic vinegar. Serve while warm.
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Ingredients
Directions
Peel the sweet potatoes and cut into ½-inch thick quarter-round pieces.
Combine the brown sugar, butter, ginger, cinnamon, 2 tablespoons of the Colavita Aged Balsamic Vinegar, and salt in a large saucepan over medium-high heat. Stir until the mixture begins to bubble around the edges.
Add the sweet potatoes to the brown sugar syrup and cover the pot. Cook for 10 minutes, then remove the lid—there will be much more liquid in the pot from the sweet potatoes releasing their juices.
Turn the heat to medium-low and continue to cook the sweet potatoes, stirring occasionally, until they are fork tender and the syrup has reduced and thickened, about 45-50 minutes.
Taste for seasoning, and add salt as needed. Turn off the heat, and stir in the remaining 2 tablespoons of aged balsamic vinegar. Serve while warm.