Gluten-Free, Dairy-Free Caramelized Sweet Potatoes

• The sweet potatoes need to cooked the day before you finish them in the skillet.

Baking the Potatoes

• Preheat your oven to 350 degrees.
• Prick each sweet potato several times with a fork and wrap individually in foil. Bake in a 350 oven for 60 minutes or until cooked through and they give when you squeeze them. Let cool for about 30 minutes and then place in the fridge overnight.

Finishing the Potatoes

• Peel the potatoes with a peeler or small paring knife. Slice off and discard the pointy ends of each potato. Slice the rest of the sweet potatoes into 3/4 inch slices and place on a plate or small sheet pan.
• Heat and melt a generous amount of Earth Balance in a large skillet on medium-high. Sprinkle the pan with brown sugar. Add the first batch of sweet potato slices, be careful not to crowd the pan. Sprinkle with a generous amount of brown sugar. Turn up the heat slightly ensure the potatoes get that crunchy caramelization on the side facing down.
• After a few minutes, check the underside of the potatoes and if you see a golden color and some darker, crunchy bits, flip the potatoes and cook for about 1-2 minutes on the other side. Remove from pan and repeat the process until all your sweet potato slices are cooked.
• Enjoy!