Monday, July 30, 2012

Balsamic-Roasted Sweet Potatoes

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

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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