Tuesday, October 6, 2009

Fall Color

I am a big fan of sweet potatoes. I am a big fan of balsamic vinegar. This dish, which I made for my BIL's birthday lunch, married the two plus chili to make some yummy roasted sweet potatoes.

1/2 cup balsamic vinegar
2 Tablespoons packed brown sugar
1 stick of butter (I later decided 1/2 stick would be just fine)
2 tsp salt (start with one and taste as you go)
1 tsp chili powder
5 large sweet potatoes, cut in cubes roughly the same size

Heat balsamic vinegar and butter over med high until it reaches a boil. Reduce heat and simmer until slightly reduced. Add brown sugar, salt and chili powder (or your favorite spices - we decided rosemary would have been good, as well as cinnamon and cumin).

Peel and cube 5 large sweet potatoes and put in baking dish (the larger the better for optimum caramelization). Pour reduced vinegar/butter mixture over potatoes and roast at 350 degrees for about an hour. Stir occasionally to distribute the tangy goodness.

The result is a tender bite of potato with a subtle tang and warmth from the chili powder.



  1. That looks and sounds amazing...and different. I will have to try that very soon...wondering how it might be pureed?

  2. Um, WHAT?! That looks AWESOME! Any kind of brown sugar, carmelized, balsamic reduction covered anything is right up SSG's alley.



Related Posts Widget for Blogs by LinkWithin