ROASTED SWEET POTATO WEDGES WITH BALSAMIC DRIZZLE

ROASTED SWEET POTATO WEDGES WITH BALSAMIC DRIZZLE image

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds sweet potatoes (about three medium), peeled
1 tblsp. extra-virgin olive oil
1/4 tsp. salt
Freshly ground pepper (to taste)
1 cup balsamic vinegar
2 tblsp. honey
1 tsp. butter

Steps:

Line a rimmed baking sheet with foil. Cut sweet potatoes into 1/2-inch-thick wedges. Place on the prepared baking sheet, drizzle with oil and toss well. Spread out in a single layer. Bake until tender when pierced with a knife, 25-30 minutes. Season with salt and pepper. 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, 12-15 min. (Watch the syrup carefully during the last few minutes of reducing to prevent burning.) Swirl in butter. Drizzle the sauce over the sweet potatoes.