Ingredients
1 Tbsp extra virgin olive oil
¼ tsp salt, or to taste
freshly ground pepper to taste
1 cup balsamic vinegar
2 Tbsp honey
1 tsp butter
Directions
1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil.
2. 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.
3. 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.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 212
- Calories from fat 45
- Total Fat 5gm 8%
- Saturated Fat 1gm 5%
- Monounsaturated Fat 3gm
- Sodium 197mg 8%
- Total Carbohydrates 42gm 14%
- Fiber 3gm 3%
- Protein 2gm
- Cholesterol 3mg 1%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
