You will need:
Sweet Potato – approximately 3 oz./person
Carrots – approximately 3 oz./person
Pearl Onions – approximately 3 oz./person
Unsalted Butter – approximately 1 TBS/serving
Brown sugar (either light or dark) – approximately 1 TBS/serving
Fresh Ginger – grated – approximately 1 tsp./serving
Salt/pepper

Cut sweet potato and carrot into large dice (about the same size as onions used) steam vegetables until just under fork tender. I used frozen pearl onions for this recipe if you use fresh you will need to blanch them until tender remove husks before proceeding.
In a skillet large enough to hold all the vegetables place one TBSP butter/serving and heat until butter foams, add pearl onions and sauté until just golden, add brown sugar and ginger along with steamed potato and carrot. If you need to add more butter do so at this stage to allow sugar to coat vegetables. Cook until potato and carrot are fork tender, serve.