1/4 cup balsamic vinegar
1 tablespoon brown sugar
1/4 cup unsalted butter
1 teaspoon coarse kosher salt
1 medium onion, chopped
3 large red-skinned sweet potatoes, cut into 1.25″ dice
Preheat over to 400F. In a large skillet, over medium heat, bring balsamic vinegar and brown sugar to boil, stirring until sugar dissolves.
Reduce heat and simmer until vinegar thickens slightly, about 3 minutes. Add butter and salt and stir until butter melts.
Add potatoes and onions to skillet; toss to coat. Season with freshly ground black pepper.
Spread potatoes and onions evenly on rimmed baking sheet. Bake until potatoes are tender and golden, stirring occasionally, about 40 minutes.
We had this on Thanksgiving and it was wonderful — even people who don’t like sweet potatoes (MOM!) liked it.