Preparation time: 30 minutes
Serves 2, using 1 medium sweet potato per person
Ingredients
2 sweet potatoes, peeled and cut lengthwise into 2 inch thick slices
2 tablespoons brown rice syrup
1 tablespoon barley malt
½ to 1 teaspoon pure maple syrup
1 teaspoon extra virgin olive oil
Water
Small pinch sea salt, between 1/16 and ⅛ teaspoon
Cookware
This recipe works best using a wide, cast-iron saucepan with a heavy lid.
Preparation
Place the sweet potatoes in the pan with just enough water to cover the bottom of the pot. Cover and bring to a boil.
Lower the flame and steam on low heat for 5 minutes.
Remove the lid and drizzle a little olive oil over the sweet potatoes, then add a pinch of salt, cover, and continue to steam for 10 minutes.
In a separate bowl mix the rice syrup, barley malt, and maple syrup together. Pour over top of the sweet potatoes, replace lid, and continue to cook until the potatoes are tender. As the potatoes cook the sauce will reduce, forming a sweet glaze.
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