This recipe is incredibly easy and created for SOOC by Stacey Hull, chef and owner of Little Black Dog Catering right here in Southampton!
Preheat oven to 400`F
In large skillet over medium high heat, bring SOOC Pure Maple Dark Balsamic and brown sugar to a boil. Stirring until sugar dissolves. Reduce heat and simmer until vinegar thickens slightly, about 3 mins. Add SOOC Butter ‘Taste’ Olive Oil and salt to pan and stir. Add sweet potato pieces to skillet and toss to coat. Season with fresh ground pepper and transfer to a rimmed baking sheet. Bake potatoes until tender and golden, stirring occasionally, about 40 mins. Serve… Add toasted walnuts if desired.