I tried this recipe for balsamic roasted sweet potatoes, which was easy to scale and make just enough for me to try as a side dish with dinner one night recently. Roasting veggies is my favorite way to eat them, but I rarely make my sweet potatoes that way so this was a nice change of pace. Before they go in the oven, the potatoes are coated in a mixture of balsamic vinegar, brown sugar, butter and salt. The vinegar is reduced on the stove top until it is concentrated and syrupy – it makes this dish so flavorful! Generally when I make sweet potatoes, I just bake them in the microwave, then slice them open and top with butter and either brown sugar or maple syrup, but this recipe might become my new favorite preparation. The roasted potatoes are the perfect combination of sweet and savory, and bonus, the prep time is really minimal.
By Tracey
Roasted Balsamic Sweet Potatoes
from Bon Appetit
Ingredients:
- 1/4 cup balsamic vinegar
- 1 tablespoon packed light brown sugar
- 4 tablespoons (1/2 stick) unsalted butter
- 1 teaspoon kosher salt
- 3 large sweet potatoes, peeled and cut into 1 1/4-inch pieces
Directions:
Preheat oven to 400 F.
Set a large skillet over medium heat. Add the balsamic vinegar and brown sugar and bring to a boil, stirring to help the sugar dissolve. Reduce the heat and simmer until the vinegar thickens and is slightly syrupy. Add the butter and salt and stir until the butter is melted and incorporated. Add the potatoes to the pan and toss to coat them with the vinegar mixture. Season the potatoes with freshly ground black pepper then transfer them to a rimmed baking sheet. Spread in a single layer. Bake for 30-40 minutes, or until the potatoes are tender and golden, stirring occasionally.
