Best Balsamic Roasted Sweet Potatoes Recipes

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ROASTED BALSAMIC SWEET POTATOES



Roasted Balsamic Sweet Potatoes image

By the end of summer, I'm done with the usual potato salad. This warm, spicy side kicks off cozy season. -Karen Vande Slunt, Watertown, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 14

6 medium sweet potatoes, cubed
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound bacon strips, chopped
4 celery ribs, chopped
1 medium onion, thinly sliced
3 garlic cloves, minced
1 cup beef stock
2/3 cup balsamic vinegar
4 teaspoons paprika
3/4 teaspoon ground cumin, optional
6 green onions, chopped
Minced fresh parsley, optional

Steps:

  • Preheat oven to 375°. Place sweet potatoes in a 15x10x1-in. pan; drizzle with olive oil and sprinkle with salt and pepper. Turn to coat. Bake until tender, 30-35 minutes., Meanwhile, in a large skillet, cook bacon over medium-low heat until crisp; drain. Discard all but 4 teaspoons drippings., Cook celery and onion in drippings over medium heat until tender, 6-8 minutes. Stir in garlic; cook 1 minute. Add beef stock and balsamic vinegar; simmer until liquid is reduced by half, 5-8 minutes. Add paprika and, if desired, cumin; cook 1 minute longer., Pour balsamic mixture over sweet potatoes; add bacon. Toss to coat. Top with green onions and, if desired, minced fresh parsley; serve immediately.

Nutrition Facts : Calories 287 calories, Fat 16g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 413mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 4g fiber), Protein 7g protein.

BALSAMIC ROASTED SWEET POTATOES AND BUTTERNUT SQUASH



Balsamic Roasted Sweet Potatoes and Butternut Squash image

Sweet and savory sweet potatoes and squash make this warm salad a perfect side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 9

4 large sweet potatoes, peeled and cut into 3/4-by-3-inch wedges
2 medium butternut squash, peeled, seeded, and cut into 3/4-by-3-inch wedges
1/4 cup olive oil, plus more for drizzling
3 tablespoons balsamic vinegar, plus more for drizzling
2 tablespoons butter, melted
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 small bunch arugula, stems removed, washed

Steps:

  • Heat oven to 400 degrees. In a large bowl, toss together the potatoes, squash, olive oil, balsamic vinegar, butter, rosemary, salt, and pepper.
  • Arrange the vegetables in a single layer in two 9-by-13-inch baking pans. Transfer pans to oven, and roast vegetables until golden and tender, 45 to 50 minutes, rotating the pans between the shelves halfway through roasting.
  • Remove the pans from oven, and allow vegetables to cool slightly. Toss the vegetables with the arugula. Drizzle with additional olive oil and balsamic vinegar, and serve immediately.

BALSAMIC, HONEY & THYME ROASTED SWEET POTATOES



Balsamic, Honey & Thyme Roasted Sweet Potatoes image

Easy and delish. Sweet and tangy and the thyme adds a great savory flavor. Just oven roasted. I do like to peel mine which is really the only work needed for this dish. Just toss with the dressing and roast. I serve these with just about anything. They are so simple and good.

Provided by SarasotaCook

Categories     < 30 Mins

Time 30m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 7

4 medium sweet potatoes, peeled and cut up in bite size pieces (don't worry about an exact amount)
1/4 cup balsamic vinegar
1/3 cup olive oil
1/4 cup honey
1 tablespoon fresh thyme, fine chopped
salt
pepper

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!

Nutrition Facts : Calories 335.5, Fat 18.1, SaturatedFat 2.5, Sodium 72.7, Carbohydrate 43.7, Fiber 4, Sugar 22.8, Protein 2.1

ROASTED BALSAMIC SWEET POTATOES



Roasted Balsamic Sweet Potatoes image

Provided by Melissa Clark

Categories     Potato     Side     Bake     Thanksgiving     Vegetarian     Fall     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

1/4 cup balsamic vinegar
1 tablespoon (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
1 teaspoon coarse kosher salt
3 large red-skinned sweet potatoes (yams), peeled, cut into 1 1/4-inch pieces

Steps:

  • Preheat oven to 400°F. In large skillet over medium heat, bring balsamic vinegar and brown sugar to boil, stirring until sugar dissolves. Reduce heat and simmer until vinegar thickens slightly, about 3 minutes. Add butter and salt and stir until butter melts. Add potato pieces to skillet; toss to coat. Season potatoes with freshly ground black pepper. Spread potatoes evenly on rimmed baking sheet. Bake until potatoes are tender and golden, stirring occasionally, about 40 minutes. Transfer potatoes to large platter or bowl and serve.

ROASTED SWEET POTATOES WITH ORANGE MARMALADE AND BALSAMIC GLAZE



Roasted Sweet Potatoes With Orange Marmalade and Balsamic Glaze image

Make and share this Roasted Sweet Potatoes With Orange Marmalade and Balsamic Glaze recipe from Food.com.

Provided by BennyMade

Categories     Yam/Sweet Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup extra virgin olive oil
1/4 cup honey
1 teaspoon ground ginger
1/3 cup balsamic vinegar
4 ounces orange marmalade
salt and black pepper

Steps:

  • heat oven to 375
  • Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
  • In a saucepan reduce the vinegar by half, then add honey, marmelade and ginger. Stir to combine.
  • When potatoes are roasted, remove and toss to coat with marmelade mixture.

Nutrition Facts : Calories 385.5, Fat 13.6, SaturatedFat 1.9, Sodium 93.5, Carbohydrate 66.3, Fiber 4.2, Sugar 43, Protein 2.3

ROASTED SWEET POTATOES AND FIGS WITH A BALSAMIC GLAZE



Roasted Sweet Potatoes and Figs With a Balsamic Glaze image

Make and share this Roasted Sweet Potatoes and Figs With a Balsamic Glaze recipe from Food.com.

Provided by VeggiesByCandlelight

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

4 small sweet potatoes or 1 kg sweet potato
5 tablespoons olive oil
3 tablespoons balsamic vinegar
1 1/2 tablespoons organic brown sugar
12 green onions, halved lengthwise and cut into 2-inch, segments
1 red chili pepper, thinly sliced
6 ripe figs, quartered
5 ounces soft fresh goat cheese (optional)
sea salt
fresh ground black pepper, to taste

Steps:

  • ROAST THE SWEET POTATOES.
  • Preheat the oven to 475°F.
  • Wash the sweet potatoes, halve them lengthwise, and then cut each half again similarly into 3 long wedges. Mix with 3 tablespoons of the olive oil, 2 teaspoons salt, and some black pepper.
  • Spread the wedges out, skin side down, on a baking sheet and cook for about 25 minutes, until soft but not mushy.
  • Remove from the oven and leave to cool.
  • MAKE THE BALSAMIC REDUCTION.
  • Add the balsamic vinegar and sugar in a small saucepan. Bring to a boil, then decrease the heat and simmer for 2 to 4 minutes, until it thickens.
  • (** Be sure to remove the pan from the heat when the vinegar is still runnier than honey; it will continue to thicken as it cools. Stir in a drop of water before serving if it does become too thick to drizzle).
  • TO FINISH.
  • Arrange the sweet potatoes on a serving platter.
  • Heat the remaining oil in a medium saucepan over medium heat and add the green onions and chile. Fry for 4 to 5 minutes, stirring often to make sure not to burn the chile.
  • Spoon the oil, onions, and chile over the sweet potatoes.
  • Dot the figs among the wedges and then drizzle over the balsamic reduction.
  • Serve at room temperature.
  • Crumble the cheese over the top, if using.

Nutrition Facts : Calories 365.6, Fat 17.3, SaturatedFat 2.4, Sodium 85, Carbohydrate 52, Fiber 7.4, Sugar 26.1, Protein 3.7

BALSAMIC ROASTED PARSNIPS AND SWEET POTATOES



BALSAMIC ROASTED PARSNIPS AND SWEET POTATOES image

Categories     Vegetable     Bake     Dinner

Yield 6 people

Number Of Ingredients 7

3 parsnips, peeled and coarsely chopped
3 sweet potatoes, peeled and coarsely chopped
3 large onion, quartered
1/4 cup olive oil
2tbs balsamic vinegar
2 tsp chopped fresh rosemary
1/2 tsp kosher salt

Steps:

  • Preheat oven to 450 F. Coat a large baking sheet with non-stick cooking spray. Place parnsips, sweet potatoes and onion on baking sheet. Drizzle with oil and vinegar; sprinkle with rosemary and salt. Bake 25-30 minutes or until vegetables are tender.

BALSAMIC ROASTED SWEET POTATOES



Balsamic Roasted Sweet Potatoes image

Short on time so tried this recipe and fell totally in love. Simple, fresh and very easy. This will be my go-to sweet potato recipe from here on out instead of doing the brown sugar, butter and marshmallows. Everyone that tried it agreed that it was fabulous! I used Honey Ginger Balsamic Vinegar since I had it on hand.

Provided by Jacki Prettyman

Categories     Vegetables

Time 55m

Number Of Ingredients 5

3 sweet potatoes, peeled and cut into bite-size pieces
1/4 c balsamic vinegar
1 Tbsp brown sugar, firmly packed
4 Tbsp butter or margarine
1 tsp salt

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.

ROASTED SWEET POTATOES WITH BALSAMIC VINEGAR AND ROSEMARY



Roasted Sweet Potatoes with Balsamic Vinegar and Rosemary image

This is classic comfort food that tastes great and makes your house smell welcoming on a Sunday afternoon. It accompanies so many things, and can be easily doubled to feed a crowd. -Jessica Gerschitz, Jericho, New York

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 7

3 pounds sweet potatoes (about 3 large), peeled and cut into 1-inch cubes
4 teaspoons olive oil
1 to 2 tablespoons minced fresh rosemary or 1 to 2 teaspoons dried rosemary, crushed
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons balsamic vinegar
1/2 cup grated Parmesan cheese

Steps:

  • Preheat oven to 400°. In a large bowl, toss sweet potatoes with oil, rosemary, salt and pepper; transfer to two 15x10x1-in. baking pans., Roast until tender and lightly browned, stirring occasionally, about 30 minutes. Toss with vinegar and cheese.

Nutrition Facts :

BALSAMIC ROASTED SWEET POTATOES & APPLES



Balsamic Roasted Sweet Potatoes & Apples image

Add a little tart and savory to your sweet potato side dish by inviting roasted Granny Smith apples and red onions to the party.

Provided by My Food and Family

Categories     Herbs

Time 45m

Yield 4 servings

Number Of Ingredients 6

1 large sweet potato, peeled, cut into 3/4-inch chunks
1 small red onion, cut into 3/4-inch chunks
2 Tbsp. brown sugar
1/4 cup KRAFT Balsamic Vinaigrette Dressing
6 fresh sage leaves
1 Granny Smith apple, cut into 3/4-inch pieces

Steps:

  • Heat oven to 450ºF.
  • Combine first 5 ingredients; spread onto bottom of 15x10x1-inch pan sprayed with cooking spray. Cover tightly with foil sprayed with cooking spray.
  • Bake 20 min.; turn potatoes. Add apples; spread to evenly cover bottom of pan. Bake, covered, 10 min.
  • Stir potato mixture; bake, uncovered, 5 min. or until potatoes are tender and lightly browned. Discard sage leaves before serving.

Nutrition Facts : Calories 130, Fat 4 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 1 g

BALSAMIC ROASTED SWEET POTATOES



Balsamic Roasted Sweet Potatoes image

Enjoy classic fall flavors with this recipe for Balsamic Roasted Sweet Potatoes. Add a little tart and savory to your balsamic sweet potatoes by inviting roasted Granny Smith apples and red onions to the party. This delicious side dish will appease any balsamic and sweet potato-loving guests!

Provided by My Food and Family

Categories     Herbs

Time 45m

Yield 4 servings

Number Of Ingredients 6

1 large sweet potato, peeled, cut into 3/4-inch chunks
1 small red onion, cut into 3/4-inch chunks
2 Tbsp. brown sugar
1/4 cup KRAFT Balsamic Vinaigrette Dressing
6 fresh sage leaves
1 Granny Smith apple, cut into 3/4-inch pieces

Steps:

  • Heat oven to 450ºF.
  • Combine first 5 ingredients; spread onto bottom of 15x10x1-inch pan sprayed with cooking spray. Cover tightly with foil sprayed with cooking spray.
  • Bake 20 min.; turn potatoes. Add apples; spread to evenly cover bottom of pan. Bake, covered, 10 min.
  • Stir potato mixture; bake, uncovered, 5 min. or until potatoes are tender and lightly browned. Discard sage leaves before serving.

Nutrition Facts : Calories 120, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 1 g

BALSAMIC ROASTED SWEET POTATOES & APPLES



Balsamic Roasted Sweet Potatoes & Apples image

How to make Balsamic Roasted Sweet Potatoes & Apples

Provided by @MakeItYours

Number Of Ingredients 6

1 large sweet potato, peeled, cut into 3/4-inch chunks
1 small red onion, cut into 3/4-inch chunks
2 Tbsp. brown sugar
1/4 cup KRAFT Balsamic Vinaigrette Dressing
6 fresh sage leaves
1 Granny Smith apple, cut into 3/4-inch pieces

Steps:

  • HEAT oven to 450ºF.
  • COMBINE first 5 ingredients; spread onto bottom of 15x10x1-inch pan sprayed with cooking spray. Cover tightly with foil sprayed with cooking spray.
  • BAKE 20 min.; turn potatoes. Add apples; spread to evenly cover bottom of pan. Bake, covered, 10 min.
  • STIR potato mixture; bake, uncovered, 5 min. or until potatoes are tender and lightly browned. Discard sage leaves before serving.

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