|3 medium||Sweet potatoes (1-1/2 to 2 pounds), scrubbed well|
|4 Tablespoons (1/2 stick)||Unsalted butter|
|¾ cup||Sonoma Syrup Vanilla Bean Infused Syrup|
|To taste||Sea salt and freshly ground pepper|
|Small sprigs||Fresh thyme, for garnish|
Preheat oven to 400 degrees.
Slice each sweet potato in half lengthwise, and slice each half crosswise into 1-inch-thick half-moons.
Melt butter in a large cast-iron or other ovenproof skillet over medium heat. Add sweet potatoes; toss to coat evenly.
Add Vanilla Bean Syrup and toss potatoes to coat. Bring to a boil.
Transfer skillet to oven. Cook, stirring occasionally, until potatoes are golden, well glazed, and tender when pierced with a paring knife, about 20 minutes.
Remove from oven, and season with salt and pepper. Serve warm, garnished with thyme.