Roasted Sweet Potatoes with Balsamic Drizzle

http://www.eatingwell.com/recipes/roasted_sweet_potatoes_with_balsamic_drizzle.html

From EatingWell:  December 2005/January 2006

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

4 servings | Active Time: 10 minutes | Total Time: 40 minutes

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 tablespoons honey
• 1 teaspoon butter

Preparation

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.
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

Per serving : 212 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 3 mg Cholesterol; 41 g Carbohydrates; 2 g Protein; 3 g Fiber; 197 mg Sodium; 359 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 starch, 1 other carbohydrate, 1 fat

Tips & Notes

• Make Ahead Tip: The balsamic drizzle (Step 2) will keep in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop, adding a little water if the syrup has thickened too much, before drizzling over the roasted sweet potatoes.