Side dish, potato/starch

Roasted Sweet Potatoes with Balsamic Drizzle

Roasted Sweet Potatoes with Balsamic Drizzle
Prep Time
10
Cook Time
30
Total Time
40

Overview

A delicious tangy-sweet balsamic-and-honey reduction looks dramatic over roasted sweet potato wedges.

Nutritional Information

4 Servings
Calories212
Carbohydrates41g
Fat5g
Saturated Fat1g
Mono Fat3g
Protein2g
Cholesterol3mg
Dietary Fiber3g
Potassium359mg
Sodium197mg

Ingredients

1 ½ pounds sweet potatoes (about 3 medium), peeled
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
Freshly ground pepper to taste
1 cup balsamic vinegar
2 tablespoons honey
1 teaspoon butter

Instructions

  • Preheat oven to 425°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.
  • 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.