Baked Sweet Potatoes | 3 Delicious Ways



Roasted Sweet Potatoes With Balsamic Drizzle

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.

SERVINGS:
TOTAL TIME:40 min

Ingredients

  • 1 1/2 pounds potato(es), sweet
    (about 3 medium)
  • 1 tablespoon oil, olive, extra-virgin
  • 1/4 tablespoon salt
    or to taste
  • pepper, black ground
    to taste
  • 1 cup(s) vinegar, balsamic
  • 2 tablespoon honey
  • 1 teaspoon butter

Instructions

1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil.
2. 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.
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. (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.





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Date: 05.12.2018, 19:06 / Views: 44472