ROASTED SWEET POTATOES WITH BALSAMIC DRIZZLE · Nov 29, 12:47 PM by Michele Roper
1 1/2 pounds sweet potatoes (about 3 medium)
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
freshly ground pepper, to taste
1 cup balsamic vinegar
2 tablespoons honey
1 teaspoon butter
Preheat oven to 425 degrees. Line a rimmed baking sheet with foil.
Peel sweet potatoes and cut into 1/2 inch thick wedges. Place on a prepared baking sheet, drizzle with oil and toss well. Spread the wedges in a single payer 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 carfully during the last few minutes of reducing to prevernt burning) Swirl in butter and remove from heat. Drizzle the warm sauce over the roasted sweet potaotes.
