I love sweet potatoes. I used to shy away from them, because they were always served with those weird little marshmallows on top. Was it dessert? Was it a veggie side? Let’s just say that I’m much more of a savory sweet potato person. I tried these savory little buggers last night. So easy. So delicious.
These sweet potatoes are cubed up and tossed in a balsamic reduction, sweetened with a little brown sugar, sprinkled with kosher salt, and then roasted to perfection in the oven. They’re sweet and savory. It’s a side dish that’s easy to throw together, but does take 40 minutes in the oven. So you’ve got to time it out.
Roasted Balsamic Sweet Potatoes
Ingredients
- 3 large sweet potatoes
- 1/4 cup balsamic vinegar
- 1 Tbsp. dark brown sugar
- 1/4 cup butter
- 1 tsp. kosher salt
Instructions
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Preheat oven to 400 degrees. Peel and chop sweet potatoes into 1/2 inch cubes. Set aside.
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In a large non-stick skillet, bring balsamic vinegar and brown sugar to a boil. Turn down heat to medium-low, continue to simmer until vinegar begins to reduce and thicken. Stir in butter and salt. Heat through.
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Add potatoes to pan and toss with sauce. Spread out onto a non-stick baking sheet. Bake for 40 minutes, stirring occasionally, until edges are slightly browned.
I've been making sweet potatoes like this lately. Haven't tried the vinegar though, and I use waaay more brown sugar:)
I have roasted sweet potatoes on the menu tomorrow–I'll try this recipe, it looks delish. Thanks for sharing.
Can't wait to try this recipe, looks yummy!!!
TFS..
Kar 🙂