If being glazed with maple syrup and garlic wasn’t enough, what makes this dish especially perfect for Thanksgiving this year is that quantities can be easily knocked down to one or two servings for smaller gatherings.
Precook your sweet potatoes by baking or boiling them whole for about 25 minutes or until barely fork tender. Let cool and cut them into ¼-inch chunks. This step can even be done the day before and refrigerated overnight.
As you’re nearing serving time, heat a little bit of olive oil in a large sauté pan over medium heat. Once hot, add the sweet potatoes and toss frequently. When they’re browned to your liking, turn down the heat to medium low and stir in some thinly-sliced garlic and a generous pour of maple syrup.
Continue to cook for another three or four minutes, tossing now and then so they glaze evenly. Salt and pepper to taste. Easy!