Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Monday, December 30, 2013

Brown-Sugar Sweet Potatoes

This homey, old-fashioned sweet potato dish is a testament to how simple flavorful can be—and how flavorful simple can be.

When I was growing up, brown-sugar sweet potatoes were a common site on holiday dinner tables, but they’re so easy and quick, why wait for a special occasion? These tender, buttery, caramelized treats are a welcome site on the table any day of the year.

(If you can’t find small sweet potatoes, choose a couple larger ones and cut them in half crosswise before cutting them in half lengthwise.)

Serves 3-4

  • 3 small sweet potatoes (about 1 1/4 lbs total)
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • sea salt
  • freshly ground black pepper
  • 2 tbsp light brown sugar
  • 1/4 tsp ground cinnamon
Small Sweet Potatoes
  1. Peel and halve potatoes lengthwise.
  2. Heat a large skillet over medium-low heat and add the butter and oil, swirling to coat and combine.
  3. Add the potatoes and season with salt and pepper. Cover and cook 5 minutes.
  4. Stir in the sugar and cinnamon and cook, covered, turning several times, until the potatoes are very soft and browned in places and the liquid is syrupy, 25-30 minutes.
Sweet Potatoes Ready to Cook 
Potatoes Beginning to Cook 
Sugar and Cinnamon Added
Serve with any pan syrup spooned on top.

Brown-Sugar Sweet Potatoes

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