Roasted Purple Sweet Potato With Balsamic Vinaigrette Recipes

ROASTED PURPLE SWEET POTATO WITH BALSAMIC VINAIGRETTE

Steps:

• Preheat the oven to 475°F with a rack in the middle position.
• Combine the chopped sweet potatoes, salt, and oil in a large bowl tossing well to coat evenly.
• Pour out onto a baking sheet with a rim lined with parchment paper.
• Roast for 30-35 minutes or until fork-tender, checking once around 25 minutes to test doneness.
• In a small jar with a tight-fitting lid, combine the oil, vinegar and spices. Put the top on the jar tightly, then shake vigorously.
• Add more salt and pepper to suit your taste.

BALSAMIC, HONEY & THYME ROASTED SWEET POTATOES

Steps:

• Dressing -- In a medium size bowl, add the olive oil, balsamic, honey, thyme, salt and pepper. Mix well.
• Potatoes -- Just toss well until everything is well coated. Transfer to a baking sheet lined with parchment paper or foil.
• Bake -- 400 degrees on the middle rack for about 30 minutes. It depends on your oven and the size of the potatoes. Anywhere from 25-35 minutes.
• Serve and enjoy!

BALSAMIC ROASTED SWEET POTATOES

Steps:

• 1. Pre-heat oven to 400 degrees. Cook vinegar and brown sugar in a heavy saucepan over medium high heat, stirring frequently till sugar is dissolved and the mixture is syrupy and slightly thickened. Add butter & salt and stir till butter is melted and incorporated into vinegar mixture.
• 2. Place sweet potatoes in the vinegar/butter mixture and stir to coat well. Pour out onto a rimmed baking sheet. Sprinkle lightly with freshly ground black pepper.
• 3. Bake for 35-40 minutes or until tender, stirring once.