Balsamic Glazed Sweet Potatoes

Well, it's finally starting to seem like Fall. I'm drinking Hot Apple Cider and the Spinach Salads are gone from my lunch bag. It's starting to cool down in the Valley and people are wearing hoodies and boots.

It's nice this time of year, when the weather is perfect. The trees are turning colors back in Atlanta, it's cold back in England. All of my homes are starting to shift towards the cooler, quieter winter time.

And me? I'm happy. I've let go of a lot of things that made me unhappy and embraced a lot of things that feel good and right. I'm taking my life back. I'm doing things that I want to do. I'm putting myself and my family first.

It's good.

I had a really epic clumsy three days where I kept dropping things or injuring myself. I lost five eggs and a vintage mixing bowl in the aftermath, and for a day or so I was pretty sure I had broken my own nose. I swear the doorframe in my bathroom jumped out at me. I've got my eye on the pesky little bugger.

I know I haven't been around as much. I know I saw that every time. I'm making changes in my life and it's taking lots of time.

I'm also making things like Balsamic Glazed Sweet Potatoes, because they are absolutely delicious.

Balsamic Glazed Sweet Potatoes

3 Small Sweet Potatoes, peeled
1 Tablespoon Brown Sugar
1 Tablespoon Olive Oil
2 1/2 Tablespoons Balsamic Vinegar
Salt

Preheat the oven to 400F. Peel your sweet potatoes. I used a mix of yellow and white, because that is what I had on hand. Once peeled, dice them up and put them in a bowl. Add the sugar, oil and vinegar and mix well. Turn out onto a non-stick cookie sheet, preferably lined with Sil-Pat. Grind over a generous helping of salt.

Roast in the oven for 40 minutes until turning dark and crispy. Stir them every ten minutes or so to try and stop them from sticking and so that they cook evenly.

Eat with some sliced turkey or chicken, or just on their own out of a bowl.

Makes four servings.