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Roasted Sweet Potatoes with Balsamic Drizzle

Source: © EatingWell Magazine
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Active Time:  10 Minutes
Total Time:  40 Minutes
  4 servings
A dark, tart syrup of reduced balsamic vinegar (an inexpensive brand is fine) is a sexy accent for oven-roasted sweet potato wedges. When making the drizzle, be sure to stand over the pan near the end: it can go from perfectly caramelized to horribly burned in just a few moments.

Make Ahead Tip: The balsamic drizzle (Step 3) 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.
1 1/2 pounds  sweet potatoes (about 3 medium)
1 tablespoon  extra-virgin olive oil
1/4 teaspoon  salt, or to taste
Freshly ground pepper to taste
1 cup  balsamic vinegar
2 tablespoons  honey
1 teaspoon  butter
Roasted Sweet Potatoes with Balsamic Drizzle Recipe at
Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil.

Peel sweet potatoes and cut into 1/2-inch-thick wedges. Place on the prepared baking sheet, drizzle with oil and toss well. Spread the wedges in a single layer and bake until tender when pierced with a knife, 25 to 30 minutes. Remove from the oven; season with salt and pepper.

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 and remove from heat. Drizzle the warm sauce over the roasted sweet potatoes.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Roasted Potato Sides
 Lighter Spuds: Baked Potatoes
Nutrition Facts per Serving
Yield:   4 servings
Calories: 212
Fat. Total: 5g
Protein: 2g
Carbohydrates, Total: 42g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 3mg
Sodium: 197mg
% Cal. from Fat: 21%
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