Citrus Spice Balsamic Roasted Sweet Potatoes are sweet potatoes deliciously intensified by roasting them in a glaze made from citrus spice balsamic vinegar ~ The Complete Savorist by Michelle De La Cerda

Roasted Citrus Spice Balsamic Sweet Potatoes

Course: Side dish/Potatoes
Cuisine: American
Keyword: balsamic, Christmas, citrus, Easy Recipe, Gluten Free, Rosemary, side dish, Thanksgiving, vegetarian
Cook Time: 1 hour
Total Time: 1 hour
Servings: 6
Author: Michelle De La Cerda

Citrus Spice Balsamic Roasted Sweet Potatoes are sweet potatoes deliciously intensified by roasting them in a glaze made from citrus spice balsamic vinegar.

Print

Ingredients

  • 3 medium sweet potatoes (about 3 pounds); sliced 1¼” thick
  • 1/3 cup Citrus Spice Balsamic Vinegar
  • 2 tbsp brown sugar
  • 4 tbsp butter
  • PINCH cayenne powder; +/- to taste
  • 1/2 tsp salt; divided1:1
  • 1/8 tsp black pepper; +/- to taste
  • 2 sprigs fresh rosemary
  • 2 tbsp water *optional

Instructions

  1. Scrub potatoes clean and allow skins to fully dry before cooking; peel or trim away any undesired 'blemishes' in the skin. 

  2. Preheat oven to 400°F. 

  3. In large skillet over medium heat, bring the citrus spice balsamic vinegar and brown sugar to boil, stirring constantly until the sugar dissolves. 

  4. Reduce heat to medium-low and simmer until vinegar thickens slightly, about 2 minutes. 

  5. Add the butter, cayenne, salt, and pepper; stirring constantly until the butter melts. 

  6. Add the fresh sprigs of rosemary, working them in to the thickening glaze. 

  7. If sauce reduces to far or is too thick, add up to 2 tbsp. water, incorporating it in quickly. 

  8. While skillet is still on, add as many potatoes as can comfortably fit, and stir around, flip, and coating the sides.

  9. Place the potatoes on a lined and rimmed baking sheet.

  10. Repeat until all the slices are coated and on the baking sheet. 

  11. Set skillet aside with remaining glaze.

  12. Sprinkle the potato tops with salt.

  13. Bake until potatoes are tender, about 40 minutes in total. 

  14. After 20 minutes, remove from the oven. 

  15. Coat the top with reserved glaze; flip, coat and sprinkle with salt again, continue baking remaining 20 minutes or so. 

  16. Serve and enjoy.