This is a recipe from my blog, http://solitarycook.blogspot.com/
This recipe makes a single-serving (as does everything else on my blog).
I really hate when people make sweet potatoes nauseatingly sweet and covered in cinnamon (...and sometimes so mushy you don't have to chew). This recipe has a lot more range of flavors than the typical cinnamon covered brown sugar sweet potatoes.
1 small or 1/2 of a big sweet potato
a pinch of salt
1/4 tablespoon butter (that's less than a teaspoon, but it's easier to measure tablespoons on the stick of butter)
1 small clove of garlic
1/4 teaspoon cardamom
about 1/4-1/3 cup chicken broth (it depends--you'll see)
1/2 to 3/4 tablespoons cream (just a splash)
Peel the sweet potato and cut it into 1/2 inch cubes. Mince the garlic.
Over medium heat, melt the butter in a frying pan or saute pan that has a lid. Sweat the garlic over medium heat with a pinch of salt.
note: Don't use a pan that is too big; use one that is just big enough to fit one layer of the potatoes without having a ton of extra room; you want them to be sort of close together in the pan, but not piled on top of each other either.
Add the potatoes to the pan so that they form one even layer. Add the chicken broth so that it comes half-way up the sides of the potatoes. Cover and cook for 10-15 minutes, until they are done.
Drain out any remaining chicken broth (I just use the lid to do this). Remove the pan from the heat and add the cream and cardamom. Fold the cream over the potatoes without crushing them (use a spatula) until the cream is thickened slightly (some of the liquid will cook out from the leftover heat in the pan).