Ingredients Jump to Instructions ↓

  1. 1 1/2 pound(s) sweet potatoes , (about 3 medium) 1 tablespoon(s) extra-virgin olive oil 1/4 teaspoon(s) salt , or to taste Freshly ground pepper , to taste 1 cup(s) balsamic vinegar 2 tablespoon(s) honey 1 teaspoon(s) butter

Instructions Jump to Ingredients ↑

  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.


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