CIDER-AND-BOURBON GLAZED SWEET POTATOES

Cider and cider vinegar add a smack of sweet and tart to this glaze that’s perfect for sweet potatoes or any other fall and winter root vegetables. Try it on ham for a change from honey glaze.

4 large shallots, peeled and sliced into

4 segments each

⅓ cup apple cider vinegar

⅓ cup apple cider

8 tablespoons (1 stick) unsalted

butter

1/4 cup bourbon

1/4 cup cane syrup

1 vanilla bean, split

1 teaspoon garam masala

1 teaspoon fresh, minced thyme

1/2 teaspoon fresh, minced sage

1/4 teaspoon kosher salt, plus more to

taste

Freshly ground black pepper

4 large sweet potatoes, peeled and cut into batons

Preheat the oven to 450 degrees. In a large skillet over medium-high heat, bring the shallots, vinegar, cider, butter, bourbon, cane syrup, vanilla bean, garam masala, thyme, sage and salt to a simmer, and cook until the shallots are slightly tender, about 5 minutes. Place the sweet potatoes in a medium-size roasting pan. Add the cider mixture and toss to coat. Roast, uncovered, for 40 minutes, or until the sweet potatoes are tender, turning the sweet potatoes frequently during roasting. Serve immediately. Servings: 8

Per serving: 225 calories (percent of calories from fat, 49), 1 gram protein, 26 grams carbohydrates, 2 grams fiber, 12 grams fat (7 grams saturated), 31 milligrams cholesterol, 172 milligrams sodium.

CONTRIBUTED BY CHRIS HUNT