Ingredients
1
teaspoon vegetable oil
1/4
large sweet onion (Bermuda, Maui, Spanish or Vidalia), sliced
3
medium sweet potatoes, peeled and sliced (3 1/2 cups)
2
tablespoons packed brown sugar
1/2
teaspoon jerk seasoning (dry)
1
tablespoon chopped fresh parsley
Preparation
Heat oil in 10-inch nonstick skillet over medium heat. Cook onion and sweet potatoes in oil about 5 minutes, stirring occasionally, until light brown; reduce heat to low. Cover and cook 10 to 12 minutes, stirring occasionally, until potatoes are tender.
Stir in brown sugar and jerk seasoning. Cook uncovered about 3 minutes, stirring occasionally, until glazed. Sprinkle with parsley.
