Roasted Sweet Potatoes with Balsamic Drizzle

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Roasted Sweet Potatoes with Balsamic Drizzle
A delicious tangy-sweet balsamic-and-honey reduction looks dramatic over roasted sweet potato wedges.
total:
40 mins
Servings:
4
Roasted Sweet Potatoes with Balsamic Drizzle

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

Per Serving:
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.
Exchanges:

2 starch, 1 other carbohydrate, 1 fat
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 08/15/2022
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