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.

Enjoy!