Barefoot Contessa (en-US)

1½ pounds sweet potatoes, peeled and ½ to ¾-inch diced (4 small)
Good olive oil
2 tablespoons (¼ stick) unsalted butter
Kosher salt and freshly ground black pepper
2 tablespoons pure maple syrup
Aged balsamic vinegar, such as Villa Manodori
Sea salt or fleur de sel

Place the sweet potatoes, 2 tablespoons water, and 3 tablespoons olive oil in a large (12-inch) sauté pan. Cover and cook over medium heat for 5 minutes. Remove the lid, add 2 more tablespoons olive oil, the butter, 2 teaspoons kosher salt, and ½ teaspoon pepper and toss with the potatoes, spreading out in one layer. Sauté the potatoes uncovered over medium heat for 12 to 15 minutes, until tender, raising the heat at the end to reduce the liquid and tossing occasionally with a metal spatula.

Off the heat, drizzle the potatoes with the maple syrup and 2 teaspoons balsamic vinegar and toss well. Sprinkle with sea salt, taste for seasonings, and serve hot.

Glazed Sweet Potatoes