Roasted Sweet Potatoes with Balsamic Drizzle

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Roasted Sweet Potatoes with Balsamic Drizzle

Roasted Sweet Potatoes with Balsamic Drizzle

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

Serves 4

Prep Time 10 min

Total Time 40 min.

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.


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