Recipe: Roasted sweet potatoes with balsamic drizzle

by Caitlyn Stace

Sweet potatoes with balsamic drizzleWhether eaten by themselves or paired with your favorite entree, sweet potatoes are an economical, healthy, colorful and easy side dish to make any time.

Loaded with vitamins and nutrients, they're a great substitute for the regular potato.

If you've already got the oven fired up and ready to go, our roasted sweet potatoes will help make your dinner complete.

When you combine the sweet potatoes with this finger-licking glaze, sweet and tart combine in a honey balsamic explosion of flavor. It's every sweet potato's dream!

Roasted sweet potatoes with balsamic drizzle

Prep time: 10 minutes | Total time: 40 minutes | Yield: 4 servings


• 1 1/2 pounds sweet potatoes, peeled
• 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 the oven to 425°. Cut the sweet potatoes into 1/2-inch-thick wedges. Place them on a lightly oiled baking dish, 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 and season to taste with salt and pepper.

Meanwhile, combine vinegar and honey in a small saucepan. Bring to a boil over medium-high heat and cook, stirring frequently, until reduced to 1/3 cup, about 15 minutes. Swirl in the butter and remove from heat.

Drizzle the warm sauce over the roasted sweet potatoes.

Cook's note

You can make the balsamic drizzle a head of time and store in the refrigerator for up to 4 days. Reheat before drizzling over the roasted sweet potatoes.

What's your favorite way to make your sweet potatoes?

Photo courtesy of iStockphoto.