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

Susan Herr
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Ingredients

Directions

  • Preheat oven to 425 degrees 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.

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  • 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.

Tips

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.

Nutrition Facts

233 calories; 4.7 g total fat; 1.1 g saturated fat; 3 mg cholesterol; 182 mg sodium. 632 mg potassium; 48.2 g carbohydrates; 3.4 g fiber; 32 g sugar; 1.9 g protein; 20913 IU vitamin a iu; 17 mg vitamin c; 8 mcg folate; 37 mg calcium; 1 mg iron; 24 mg magnesium; 9 g added sugar;

Reviews (12)

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12 Ratings
  • 5 star values: 3
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1