Ingredients
- 1 1/2 pounds sweet potatoes, (about 3 medium), peeled
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 1 cup balsamic vinegar
- 2 tablespoon honey
- 1 teaspoon butter
Cooking Directions
Step 1
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.
Step 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 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.
Nutrition Info
- Serving: Per serving
- Calories: 212
- Carbohydrates: 41g
- Fat: 5g
- Protein: 2g
- Dietary Fiber: 3g
- Saturated Fat: 1g
- Monounsaturated Fat: 3g
- Cholesterol: 3mg
- Potassium: 359mg
- Sodium: 197mg
- Exchanges: 2 starch, 1 other carbohydrate, 1 fat
- Carbohydrate Servings: 3