This is a great dish with complimentary flavors. The sweetness of the potatoes and honey mix well with the tang of the vinegar and spice of the salt and pepper. This is best served as a side dish. I attempted to have a serving for lunch one day, but found myself a bit unsatisfied regarding my appetite. Therefore, it works best as a side to a main dish at your largest meal time. I followed the recipe exactly and was pleased with how easy it was and the final result.
Roasted Sweet Potatoes with Balsamic Drizzle
From EatingWell: December 2005/January 2006
A delicious tangy-sweet balsamic-and-honey reduction looks dramatic over roasted sweet potato wedges.
11 Reviews for Roasted Sweet Potatoes with Balsamic Drizzle
This is a fabulous recipe. We have made it several times just for ourselves and have enjoyed the sweet potatoes with this balsamic drizzle. The recipe works so well, that we have recommended it to friends and we are including it with our traditional Thanksgiving Day meal.
This was a nice, simple recipe. I don't think the reduction is too sweet, it might be if you use a poor quality vinegar. The flavors of the sweet potato and the reduction perfectly complement each other. Both my husband and I enjoyed it, although he noted that if you add too much reduction it's too heavy, so stop at a nice drizzle. Definitely adding to the my recipe box.
This recipe produces wonderfully tender and tasty roasted, not crisp sweet potatoes. My guests never leave any of the sweets on the serving platter when I include them with a meal.
The syrup is a perfect compliment to the sweets. The balsamic vinegar provides a good foil to the sweetness of the honey and is not too sweet at all, the perfect balance actually.
My wife especially enjoys this recipe and never minds when I offer to prepare the sweets.
The previous comment is only one persons opinion. My wife and I both consider the roasted sweet potatoes one of our favorite recipes. No maybe the potatoes aren't crisp, but roasted doesn't necessarily always mean crisp. As for the syrup, the balsamic vinegar is a good foil to the honey and I find it a perfect balance, not too sweet at all.
I have served the sweet potatoes to guests with none left after the meal. The sweets are always a hit.