Staceys Sweet Potatoes

This recipe is incredibly easy and created for SOOC by Stacey Hull, chef and owner of Little Black Dog Catering right here in Southampton!


3 large sweet potatoes peeled and cut into 1 1/4 inch cubes
1 tbs brown sugar
1tsp salt
1/4 cup SOOC Pure Maple Dark Balsamic
3 tbs SOOC Butter ‘Taste’ Olive Oil


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.

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