Combine:
2 T olive oil
2 T balsamic vinegar
1.5 T brown sugar
1 large or 2 small sweet potatoes, peeled, and cut into wedges
salt and pepper to taste
Garnish:
Chopped toasted walnuts or almonds
Crumbled Gorgonzola
Preheat oven to 425 and line a baking sheet with foil.
Combine oil, vinegar and brown sugar in a small measuring cup. Arrange wedges in a single layer on prepared baking sheet. Pour balsamic mixture over wedges and gently toss to coat; season with salt and pepper.
Roast wedges, turning halfway through, about 20 minutes, and then roast another 20 minutes until fork tender. Garnish wedges with nuts and Gorgonzola.
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2 T olive oil
2 T balsamic vinegar
1.5 T brown sugar
1 large or 2 small sweet potatoes, peeled, and cut into wedges
salt and pepper to taste
Garnish:
Chopped toasted walnuts or almonds
Crumbled Gorgonzola
Preheat oven to 425 and line a baking sheet with foil.
Combine oil, vinegar and brown sugar in a small measuring cup. Arrange wedges in a single layer on prepared baking sheet. Pour balsamic mixture over wedges and gently toss to coat; season with salt and pepper.
Roast wedges, turning halfway through, about 20 minutes, and then roast another 20 minutes until fork tender. Garnish wedges with nuts and Gorgonzola.
.JPG)
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