1/4 cup water
2 tablespoons brown sugar
2 tablespoons honey
1 tablespoon olive oil
2 pounds sweet potatoes (about 4 large), peeled and cut into wedges
Cracked black pepper or chopped herb of choice (rosemary, sage or thyme goes well) to taste
Preheat oven to 375° F. Lightly coat a 9×13 inch banking pan with cooking spray. To make the sauce, in a small bowl, add the water, brown sugar, honey and olive oil. Whisk until smooth. Place a single layer of sweet potatoes in the banking pan. Pour the sauce over the potatoes. Turn to coat them.
Cover and bake until tender, about 45 minutes. Turn the sweet potatoes once or twice to continue coating them. When tender, remove the cover and continue to bake until the glaze is set, about 15 minutes. Transfer to a service dish and top with pepper or chopped herb of choice. Serve immediately. Serves 8
Helpful tip: Instead of topping canned sweet potatoes with a glaze and miniature marshmallows, this version uses fresh sweet potatoes and a lighter sweet coating, which brings out the flavor of the sweet potatoes and saves calories.