Roasted Sweet Potatoes with Balsamic Drizzle
A delicious tangy-sweet balsamic-and-honey reduction looks dramatic over roasted sweet potato wedges.
Ingredients
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1 1/2 pounds sweet potatoes, (about 3 medium), peeled
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1 tablespoon extra-virgin olive oil
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1/4 teaspoon salt
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Freshly ground pepper, to taste
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1 cup balsamic vinegar
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2 tablespoons honey
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1 teaspoon butter
Directions
1.
Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil. Cut sweet potatoes into 1/2-inch-thick wedges. Place on the prepared baking sheet, drizzle with oil and toss well. Spread out in a single layer. Bake until tender when pierced with a knife, 25 to 30 minutes. Season with salt and pepper.
2.
Meanwhile, combine vinegar and honey in a small saucepan. Bring to a boil over medium-high heat and cook until syrupy and reduced to 1/3 cup, 12 to 15 minutes. (Watch the syrup carefully during the last few minutes of reducing to prevent burning.) Swirl in butter. Drizzle the sauce over the sweet potatoes.
Tip:
MAKE AHEAD TIP: The balsamic drizzle (Step 2) will keep in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop, adding a little water if the syrup has thickened too much, before drizzling over the roasted sweet potatoes.
Nutrition information
Calories 212, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Cholesterol 3 mg, Sodium 197 mg, Carbohydrate 41 g, Fiber 3 g, Protein 2 g, Potassium 359 mg. Daily Values: Vitamin A 420%, Vitamin C 30%. Exchanges: Starch 2,Other Carbohydrate 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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