I used to hate sweet potatoes as a kid, which now seems crazy (I was a very picky eater)! Now they are definitely one of my most favorite sides. We wanted to try something new and made a special sweet potato wedge (recipe courtesy of Eating Well). These wedges are drizzled with a honey, balsamic glaze. Because sweet potatoes can be hard to cut, we baked them whole for about 7-8 minutes before cutting them into wedges. If you do it this way, be sure to poke some holes in the potatoes with a fork. We must admit that these didn't turn out as delicious as we'd hoped - the second night, we reheated them and they were better. It wouldn't be my first choice for use of a good sweet tater. Let us know if you try it and have any luck (or have any good tips on altering the ingredients)!
- 1 1/2 pounds sweet potatoes (about 3 medium), peeled
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 1 cup balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon butter
- Preheat oven to 425°F. 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 to 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 to 15 minutes. (Watch the syrup carefully during the last few minutes of reducing to prevent burning.) Swirl in butter. Drizzle the sauce over the sweet potatoes.