Each year for Thanksgiving I like to try something different with one of the standard staples on the table. Usually it ends up being how and what type of vegetable to prepare. This year I decided to try a new sweet potato recipe instead of the normal candied approach. My wife found this recipe after searching for a good amount of time. It turns out that when it comes to sweet potatoes people don’t really branch out from either mashed or candied.
The final result was fantastic and the potatoes were the first thing we ran out of, partially because my wife and I kept eating them like little square fries. That being said they were a little too simple and I will not make them for Thanksgiving next year. When it comes to Thanksgiving I am all about show stoppers. The dish is far better as a side with hamburgers or barbeque and its quick preparation and cook time make it ideal as a weekday course.
Roasted Balsamic Sweet Potatoes
- ¼ cup decent balsamic vinegar
- 1 tbsp packed dark brown sugar
- ¼ cup butter
- 1 tsp salt
- 3-4 large sweet potatoes peeled and chopped into 1/2-inch cubes
Heat oven to 400 degrees. In large skillet bring vinegar and sugar to a boil. Reduce till sauce starts to thicken. Add butter and salt. Over medium heat mix till even. Place potatoes in pan and toss with sauce. Spread mixture into a baking pan and roast stirring occasionally till potatoes are slightly browned on edges, about 40 minutes. Serve immediately.
Thanks to everyone who found us on Pinterest. Here are some other sweet potato recipes you might love: