1 teaspoon pepper black freshly ground plus more for seasoning
2 teaspoons kosher salt plus more for seasoning
0.3 cup maple syrup divided
0.3 cup olive oil extra virgin extra-virgin divided
4 large shallots peeled thinly sliced
4 small sweet potatoes and into peeled cut into 1-inch cubes (or 2 large)
Equipment
bowl
frying pan
oven
Directions
Preheat the oven to 400 degrees F.
In a large bowl add the sweet potatoes, 2 tablespoons of the maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper.
Mix to evenly coat the potatoes and arrange on a sheet tray. Roast until caramelized, golden brown and soft, about 20 to 30 minutes. Be sure to check them after 15 minutes and stir, if needed.
Meanwhile, in a large skillet over medium-low heat, add the remaining 2 tablespoons of olive oil and the sliced shallots and saute until they start to caramelize, about 5 minutes
Add the remaining 2 tablespoons of maple syrup and balsamic vinegar. Season with salt and pepper, to taste. Lower heat to medium and cook until golden brown and caramelized, about 5 minutes.
Add water, 1 tablespoon at a time, if the pan becomes dry.
Add the roasted sweet potato cubes to the caramelized shallots and transfer to a warm serving dish.
