Roasted Sweet Potatoes with Balsamic Drizzle

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.