Glazed Sweet Potatoes with Maple Gastrique
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
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.