Rating: 2.88 stars
17 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 3

Like other caramelized vegetables, sweet potatoes should be cut into thick slices to keep them from getting too soft.

Martha Stewart Living, October 2005

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Recipe Summary

Yield:
Makes about 3 dozen slices
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium heat. Add sweet potatoes; cook, turning occasionally, 3 minutes. Add garlic; cook, stirring constantly, 1 minute. Add wine and stock; simmer, stirring occasionally, until almost all liquid has evaporated, about 20 minutes. Add brown sugar and salt; cook, carefully turning potatoes to brown both sides, about 20 minutes. Transfer caramelized sweet potatoes to a plate. Let cool slightly.

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Reviews (1)

17 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 3
Rating: Unrated
05/25/2013
These were amazing! Replaced the brown sugar with a fig balsamic vinegar, other than made the recipe as directed. You need to be gentle when flipping the sweet potatoes as they are very delicate towards the end. I WILL be making these again soon!