Roasted Sweet Potatoes with Balsamic Drizzle

Preparation

1. 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.
2. Spread out in a single layer. Bake until tender when pierced with a knife, 25 to 30 minutes. Season with salt and pepper.
3. 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.)
4. Swirl in butter. Drizzle the sauce over the sweet potatoes.

Tips

To Make Ahead: The balsamic drizzle (Step 2) will keep in the refrigerator for up to 4 days. Reheat in the microwave or on the stove top, adding a little water if the syrup has thickened too much, before drizzling over the roasted sweet potatoes.

Per serving: 212 calories; 5 g fat (1 g saturated fat, 3 g mono unsaturated fat); 3 mg cholesterol; 41 g carbohydrates; 2 g protein; 3 g fiber; 197 mg sodium; 359 mg potassium

Nutrition Bonus: Vitamin A (420% daily value), Vitamin C (30% dv)

Exchanges: 2 starch, 1 other carbohydrate, 1 fat

Contributed by: EatingWell.com

A delicious tangy-sweet balsamic-and-honey reduction looks dramatic over roasted sweet potato wedges.