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
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil.
Peel the sweet potatoes and cut into 1/2-inch-thick wedges. Place on the prepared baking sheet, drizzle with the 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 the 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 the butter and remove from the heat. Drizzle the warm sauce over the roasted sweet potatoes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
212 calories; 5g total fat; 1g total saturated fat; 3mg cholesterol; 197mg sodium; 42g carbohydrates; 3g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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