- 3 medium sweet potatoes (1 1/2 lbs.) peeled
- 1 Tbs. olive oil
- 1/4 tsp. salt
- Freshly ground pepper to taste
- 1 cup balsamic vinegar
- 2 Tbs. honey
- 1 tsp. butter
Preheat oven to 425 degrees. Line a rimmed cooking sheet with foil. Cut peeled sweet potatoes into ó inch‐thick wedges. Place wedges in a single layer on pan and add olive oil. Toss well to coat. Bake for 25‐30 minutes until tender when pierced with a knife. Season with salt and pepper.
While the potatoes are baking, combine vinegar and honey in a small saucepan. Over medium‐high heat, bring to a boil and continue cooking and stirring until the liquid is reduced to about 1/3 cup and is syrupy. Continue to stir so the syrup does not burn. Add the butter. Serve the potatoes with this tangy, sweet reduction drizzled over the sweet potatoes.