Roasted Balsamic Sweet Potatoes

Ingredients

  • 1/4 c Balsamic Vinegar
  • 1 T packed brown sugar
  • 1/4 c EVOO
  • 1 tsp. coarse kosher salt
  • 3 large red-skinned sweet potatoes (yams), peeled, cut into 1 ¼-inch pieces

Directions

  • Preheat oven to 400°F. In large skillet over medium heat, bring Balsamic Vinegar and brown sugar to a simmer, stir until sugar dissolves.
  • Reduce heat and simmer until vinegar thickens slightly, about 3 minutes.
  • Add oil and salt and stir until butter melts. Add potato pieces to skillet; toss to coat.
  • Season potatoes with freshly ground black pepper. Spread potatoes evenly on rimmed baking sheet.
  • Bake until potatoes are tender and golden, stirring occasionally, about 40 minutes. Transfer potatoes to large platter or bowl and serve.

F. Oliver’s Oil and Vinegar recommendations:

  • Autumn Cinnamon Pear Balsamic Vinegar and Finger Lakes Fabulous Butternut Squash Seed Oil
  • Felix Oliver’s Special Reserve Balsamic Vinegar and Finger Lakes Fabulous Butternut Squash Seed Oil