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Roasted Balsamic Sweet Potatoes

TOTAL TIME: Prep: 30 min. Cook: 30 min. YIELD: 12 servings.
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

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. Meanwhile, in a large skillet, cook bacon over medium-low heat until crisp; drain. Discard all but 4 teaspoons drippings.
  • 3. 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.
  • 4. 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

1/2 cup: 287 calories, 16g fat (5g saturated fat), 25mg cholesterol, 413mg sodium, 30g carbohydrate (15g sugars, 4g fiber), 7g protein.

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