Rating: 4.5 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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; protein 1.9g; carbohydrates 48.2g; dietary fiber 3.4g; sugars 32.2g; fat 4.7g; saturated fat 1.1g; cholesterol 2.5mg; vitamin a iu 20913.1IU; vitamin c 17mg; folate 8.2mcg; calcium 37.1mg; iron 1mg; magnesium 24.2mg; potassium 631.9mg; sodium 181.7mg; thiamin 0.1mg; added sugar 9g.

2 starch, 1 other carbohydrate, 1 fat