The dark, tart syrup of reduced balsamic vinegar is a wonderful accent for oven-roasted sweet potato wedges. An inexpensive brand is fine to use with this dish. Just be sure that when you're making the drizzle that you watch it like a hawk during those last few minutes; it can go from perfectly caramelized to perfectly awful in a matter of moments if you let it burn.
Makes 4 servings
Active Time: 10 minutes
Total Time: 40 minutes
Ease of Preparation: Easy
Ingredients:
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
Directions:
1. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil.
2. Peel the sweet potatoes and cut into 1/2-inch-thick wedges. Place them 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. 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).
Note: To make ahead: 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.
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