Roasted Sweet Potatoes with Balsamic Drizzle

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

Ingredients

  • 1½ 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

Preparation

  1. Preheat oven to 425°F. Line a rimmed baking sheet with foil. Cut sweet potatoes into ½-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 ⅓ 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.

Source

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