These maple-glazed sweet potatoes are ready in less than 30 minutes. No oven required!
- 1 tablespoon extra virgin olive oil
- 2 medium or 3 small sweet potatoes (about 1 1/4 pounds)
- Fine sea salt and freshly ground black pepper
- 2 tablespoons maple syrup
- 1 tablespoon vinegar-based hot sauce (like Franks’s or Louisiana)
- 1 tablespoon water
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- Thoroughly clean the potatoes and trim off the ends. Cut the potatoes into wedges.
- Add 1 tablespoon oil to a large non-stick skillet over low heat and arrange the potatoes in a single layer. Sprinkle with salt and pepper. Cover tightly with a lid and cook until the potatoes can be pierced with a knife, 12 to 15 minutes. (If you don’t have a lid, cover the skillet with a baking sheet.)
- Remove the lid and raise the heat to medium. Continue cooking uncovered until the bottoms are brown, about 5 minutes. Then flip the potatoes and brown the other side.
- Meanwhile, in a small bowl, combine the maple syrup, hot sauce, water, smoked paprika, and cinnamon.
- When the potatoes are cooked through and evenly browned, add the glaze and quickly toss with a spatula to coat; cook just for a few seconds until the glaze thickens. Turn the heat off and serve warm.
- Serving Size: 1/6 of the recipe
- Calories: 150
- Fat: 2.5 g
- Carbohydrates: 30.8 g
- Fiber: 3.9 g
- Protein: 1.5 g
Keywords: pan-fried, sweet potatoes, maple-glazed, thanksgiving