Roasted Sweet Potatoes with Balsamic Drizzle

By á-58

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

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

Preparation

Step 1

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.