Roasted Sweet Potatoes with Balsamic Drizzle
A delicious way to cook sweet potatoes.
Yield
4 servingsPrep
6 minCook
28 minReady
38 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
sweet potatoes, or yams
about 3 medium, peeled |
|
| 1 | tablespoon |
olive oil
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | cup |
balsamic vinegar
|
|
| 2 | tablespoons |
honey
|
|
| 1 | teaspoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
sweet potatoes, or yams
about 3 medium, peeled |
|
| 15 | ml |
olive oil
|
|
| 1.3 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 237 | ml |
balsamic vinegar
|
|
| 3E+1 | ml |
honey
|
|
| 5 | ml |
butter
|
|
Directions
Preheat oven to 425°F.
Line a rimmed baking sheet with foil.
Cut sweet potatoes into ½-inch-thick wedges.
In a large bowl, toss well sweet potatoes with oil.
Spread out in a single layer on the prepared baking sheet.
Bake until tender when pierced with a knife, turn once or twice, 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 ⅓ cup, 12 to 15 minutes. (Watch the syrup carefully during the last few minutes of reducing to prevent burning.)
Stir in butter.
Drizzle the sauce over the sweet potatoes.
Serve.
