ROASTED BALSAMIC SWEET POTATOES
Provided by Melissa Clark
Categories Potato Side Bake Thanksgiving Vegetarian Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. In large skillet over medium heat, bring balsamic vinegar and brown sugar to boil, stirring until sugar dissolves. Reduce heat and simmer until vinegar thickens slightly, about 3 minutes. Add butter 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.
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Mehtab ali Baloch
[email protected]These roasted balsamic sweet potatoes are the perfect comfort food. They're warm, cozy, and satisfying.
Nelly
[email protected]These roasted balsamic sweet potatoes are a great way to add some color to your plate. They're also a great source of vitamins and minerals.
HEMO Gimeng
[email protected]I love how crispy these roasted balsamic sweet potatoes get. They're the perfect combination of sweet and savory.
Hassan KHALIF
[email protected]These roasted balsamic sweet potatoes are a great way to use up leftover sweet potatoes. They're also a great way to get your kids to eat their vegetables.
Monster boy Aanand
[email protected]These roasted balsamic sweet potatoes are the perfect comfort food. They're warm, cozy, and satisfying.
Bilawal Ali Panhwar
[email protected]These roasted balsamic sweet potatoes are a great way to add some color to your plate. They're also a great source of vitamins and minerals.
HOPE OLIVER UCHECHI
[email protected]I love how crispy these roasted balsamic sweet potatoes get. They're the perfect combination of sweet and savory.
Zain Kidd
[email protected]These roasted balsamic sweet potatoes are a great way to use up leftover sweet potatoes. They're also a great way to get your kids to eat their vegetables.
Ademide Inioluwa
[email protected]These roasted balsamic sweet potatoes are the perfect comfort food. They're warm, cozy, and satisfying.
Manny Tanny
[email protected]These roasted balsamic sweet potatoes are a great way to add some color to your plate. They're also a great source of vitamins and minerals.
Nazaruddin Shahi
[email protected]I love how versatile these roasted balsamic sweet potatoes are. I've served them as a side dish, an appetizer, and even a main course. They're always a hit.
Likhon Babu
[email protected]These roasted balsamic sweet potatoes are the perfect side dish for a summer barbecue. They're light, refreshing, and flavorful.
hana hatem
[email protected]I love how easy these roasted balsamic sweet potatoes are to make. I just toss the sweet potatoes with some olive oil, balsamic vinegar, and spices, and then roast them in the oven. They're always perfect.
Rosario Sixto
[email protected]These roasted balsamic sweet potatoes are the perfect side dish for a holiday meal. They're elegant and delicious.
Mark Birty
[email protected]I made these roasted balsamic sweet potatoes for my Thanksgiving dinner and they were a huge hit. Everyone loved them!
Frank Youden
[email protected]These roasted balsamic sweet potatoes are a great way to use up leftover sweet potatoes. They're also a great way to get your kids to eat their vegetables.
Hamat Amiri
[email protected]I love how crispy these roasted balsamic sweet potatoes get. They're the perfect combination of sweet and savory.
Zainab Aoy
[email protected]These roasted balsamic sweet potatoes are the perfect side dish for a weeknight meal. They're quick and easy to make, and they're always a crowd-pleaser.
omar basuny
[email protected]I'm not usually a fan of sweet potatoes, but these roasted balsamic sweet potatoes changed my mind. They're so delicious and flavorful. I'll definitely be making them again and again.
Smoke FF
[email protected]These roasted balsamic sweet potatoes were a hit at my last dinner party. They're sweet, tangy, and so easy to make. I'll definitely be making them again.