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Balsamic-Roasted Sweet Potato Wedges
Crispy on the outside and impossibly tender within, these sweet potato wedges get their signature sticky finish from a quick stovetop glaze. You'll toss the potatoes in a reduction of balsamic vinegar, brown sugar, and butter right before they hit the oven. As they roast, the sauce thickens and caramelizes, coating every piece in sweet and savory flavor. It's a fantastic side dish that pairs beautifully with roasted meats or holiday mains.
Equipment
- Oven
- Baking sheet
- Saucepan
- Stovetop
Ingredients
- 5 pounds (8 MEDIUM) SWEET POTATOES, PEELED AND EACH CUT LENGTHWISE INTO 8 WEDGES
- CUP PACKED LIGHT BROWN SUGAR
- CUP BALSAMIC VINEGAR
- 3 tablespoons BUTTER OR MARGARINE
- ¾ teaspoon SALT
Instructions
- 1Preheat the oven to 400 degrees F. Divide the peeled and cut sweet potato wedges evenly between two large rimmed baking sheets. Don't overcrowd the pans, or the potatoes will steam instead of roasting.
- 2Combine the brown sugar, balsamic vinegar, butter, salt, and a quarter cup of water in a small saucepan. Bring the mixture to a boil over high heat.
- 3Drizzle the hot glaze directly over the sweet potatoes and toss well to coat them completely. Arrange the coated wedges in a single, even layer across both baking sheets.
- 4Roast the potatoes for about 45 minutes, turning them occasionally. Cook until the wedges are very tender and the balsamic glaze has thickened and clings to the potatoes.
Notes
- Storage: Keeps in the fridge for up to 4 days in an airtight container.
- Reheat: Warm gently in a 350 degree F oven or air fryer to restore the sticky, caramelized edges.
- Prep: You can peel and cut the sweet potatoes a day in advance. Store them submerged in water in the fridge to prevent browning.