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.
|Prep Time:||10 minutes|
|Ready in:||40 minutes|
|Ease of Prep:||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|
- Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil.
- 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.
- 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.
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.
Health Advantages: low calorie, low sat fat, low sodium, heart healthy.
|Servings Per Recipe: 4|
|Amount Per serving|
|Calories:||212 cal||Carbohydrate Servings:||3|
|Carbohydrates:||42 g||Dietary Fiber:||3 g||Cholesterol:||3 mg|
|Fat:||5 g||Sodium:||197 mg||Saturated Fat:||1 g|
|Protein:||2 g||Potassium:||359 mg||Monounsaturated Fat:||3 g|
|Nutrition Bonus:||Vitamin A (420% daily value), Vitamin C (30% dv).|
|Exchanges:||2 starch, 1 other carb., 1 fat|