This weekend it was spring-like enough that I made it to the farmers’ market for the first time this year.
So good, fresh items, pretty simply served: baked sweet potatoes with balsamic sour cream, roasted pecans and a balsamic butter sauce.
How to make: toss pecans in butter and salt, roast. Bake sweet potatoes. Make a balsamic butter sauce (1 tbsp butter for every .5 cup vinegar. simmer vinegar until reduced, add in butter slowly, stir till shiny). Mix some vinegar sauce with sour cream. Dollop sour cream on potato, add pecans, top with a little vinegar sauce.