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Roasted Sweet Potatoes with Balsamic & Honey Reduction

September 10, 2009

Sweet potato fries are the perfect accompaniment to any dish. I love to pair them with burgers for a take on the classic burgers and fries. Instead of frying the sweet potato, I lightly coated it in a mixture of olive oil, chili powder and salt then baked it in the oven for 40 minutes until it becomes crispy. Although baking is not the same as frying, it cuts down on the fat drastically and still produces the nice crispy texture. Not only are they extremely versatile and tasty, sweet potatoes are some of the most nutritious vegetables around.

B was a little wary of these so-called “fries”. He questions any dish I make that tries to resemble the greasy french fry. I don’t blame him, but I was determined to prove him wrong and change his view on this vegetable. Since I haven’t had a french fry in over 10 years (yes, you read that right), I am always looking for alternatives to this lovable classic American staple. I sliced the sweet potatoes into really thin wedges so they would crisp up faster and on all sides. The fries had a spicy kick from the chili powder and contrasted well with the sweet balsamic reduction. I served the fries with 2 different toppings. One was with ketchup and the other with a delicious tangy-sweet balsamic honey reduction. I loved this sweet glaze and I can already picture using it in many different recipes. The verdict? B really liked it and although it isn’t exactly the same as an In N Out fry, he will gladly order sweet potato fries next time we go out for burgers.

Roasted Sweet Potatoes with Balsamic & Honey Reduction

Serves 2

  • 2 medium sweet potatoes, peeled
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/2 cup balsamic vinegar
  • 1 tablespoons honey
  • 1 teaspoon butter
  • 1/2 tablespoon chili powder
  • 1 teaspoon corn starch

Directions

  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, chili powder, salt and pepper and toss well. Spread out in a single layer. Bake until tender when pierced with a knife, 35 to 40 minutes. Season with salt and pepper.
  2. Meanwhile, combine vinegar and honey in a small saucepan. Bring to a boil over medium-high heat and cook until syrupy, 12 to 15 minutes. Swirl in butter and cornstarch and let simmer for another 5 minutes. Let cool and drizzle the sauce over the sweet potatoes.

sweetpotato11

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One Comment leave one →
  1. September 10, 2009 12:19 pm

    MARVELOUS sweet potato recipe!!

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