Roasted Balsamic Sweet Potatoes

  1. Preheat oven to 400°F.

  2. In large skillet over medium heat, bring balsamic vinegar and brown sugar to boil, stirring until sugar dissolves. Reduce heat and add butter and salt and stir until butter melts.

  3. Add potato pieces to skillet; toss to coat.

  4. Season potatoes with freshly ground black pepper.

  5. Spread potatoes evenly on rimmed baking sheet. Bake until potatoes are tender and golden, stirring occasionally, about 40 minutes.

  6. Transfer potatoes to large platter or bowl and serve.

Tom's Tip

If you want to do a simple baked sweet potato, pierce the skin of a sweet potato 5-6 times. Place on a microwaveable plate and microwave for 5-8 minutes, rotating halfway through. Once cooled, cut potato in half and give the insides a good mash with a fork. Sprinkle some salt and then just add a drizzle of our Dark Balsamic. So delish!

  • 1/4 cup (6 Tablespoons) ExtravaGONZO Dark Balsamic vinegar

  • 1 tablespoon (packed) golden brown sugar

  • 1/4 cup (1/2 stick) unsalted butter

  • 1 teaspoon coarse kosher or Sea salt

  • Freshly Ground Black Pepper

  • 3 large red-skinned sweet potatoes (yams), cut into cubes - I prefer to leave skins on, much of the nutrition is in the skin.

Cook ~ Drizzle ~ Splash ~ Pour!

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Cook ~ Drizzle ~ Splash ~ Pour!