A dark, tart syrup of reduced balsamic vinegar (an inexpensive brand is fine) is a sexy accent for oven-roasted sweet potato wedges. When making the drizzle, be sure to stand over the pan near the end: it can go from perfectly caramelized to horribly burned in just a few moments.

Makes 4 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

1 1/2 pounds sweet potatoes (about 3 medium)
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1 cup balsamic vinegar
2 tablespoons honey
1 teaspoon butter

1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil.
2. Peel sweet potatoes and cut into 1/2-inch-thick wedges. Place on the prepared baking sheet, drizzle with oil and toss well. Spread the wedges in a single layer and bake until tender when pierced with a knife, 25 to 30 minutes. Remove from the oven; season with salt and pepper.
3. 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 and remove from heat. Drizzle the warm sauce over the roasted sweet potatoes.

NUTRITION INFORMATION: Per serving: 212 calories; 5 g fat (1 g sat, 3 g mono); 3 mg cholesterol; 42 g carbohydrate; 2 g protein; 3 g fiber; 197 mg sodium.
Nutrition bonus: Vitamin A (420% daily value), Vitamin C (30% dv).

MAKE AHEAD TIP: The balsamic drizzle (Step 3) 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.

RELATED RECIPES: Oven Sweet Potato Fries | Crushed Red Potatoes with Buttermilk | Sweet Potato Casserole | Sweet Potato-Turkey Hash | Sweet Potato & Cabbage Slaw | Curried Sweet Potatoes

This is one of my favorite dishes. It is very simply to make and the taste is great.

Anonymous, Frederick, MD

This might get more stars once I play around with the baking time and find something other than tin foil to put them on. As is, they stuck to the tin foil. 25 minutes was way too long, and the drizzle didn't turn syrupy at all - so it was more like pouring liquid over the wedges.

Anonymous

This takes a little extra time to wait for the glaze to reduce, but boy is it worth it! I have made it several times and pleased a variety of guests.

chris

The glaze doesn't get syrupy but it does reduce -- My friends who are better cooks than I absolutely loved it and begged for the recipe. I made double the sauce to use for a few days later.

Linda Lee, Cleveland, OH

This was a hit with my daughter (6) and husband and they said to put this on the "to do again" list. My son (8) liked the glaze, but he feels sweet potatoes aren't his favorite. With previous comments about the drizzle, I started with only 1/2 c. of vinegar and it came out great.

5555, Kansas City, KS

This is a great way to perk up sweet potatoes!

Korey