Roasted Balsamic Sweet Potatoes Recipe

4.5 4 4
Roasted Balsamic Sweet Potatoes Recipe
Roasted Balsamic Sweet Potatoes Recipe photo by Taste of Home
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Roasted Balsamic Sweet Potatoes Recipe

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4.5 4 4
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Cook: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Cook: 30 min.

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

Preheat oven to 375°. Place sweet potatoes in a 15x10-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. Yield: 12 servings.
Originally published as Roasted Balsamic Sweet Potatoes in Taste of Home November 2016, p58

Nutritional Facts

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

  • 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
  1. Preheat oven to 375°. Place sweet potatoes in a 15x10-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. Yield: 12 servings.
Originally published as Roasted Balsamic Sweet Potatoes in Taste of Home November 2016, p58

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Reviews forRoasted Balsamic Sweet Potatoes

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MY REVIEW
sgronholz User ID: 1473861 258897
Reviewed Dec. 31, 2016

"These sweet potatoes are awesome! I thought the recipe was no more difficult to prepare than any of the other side dishes I typically make and the end results are absolutely delicious. My husband was a bit skeptical of a savory sweet potato recipe at first, but he ended up having 3 helpings and just raved about it! I will definitely be making this recipe often!"

MY REVIEW
pajamaangel User ID: 1603339 258351
Reviewed Dec. 19, 2016

"A lot of work goes into this dish. I primarily made it for my husband as I don't like sweet potatoes much. I did try it though and I found it sweet, but he said it was amazing, so I gave it five stars for his review."

MY REVIEW
[email protected] User ID: 6993142 258107
Reviewed Dec. 13, 2016

"This is a very nice savory treatment of sweet potatoes. The reviewer below was correct in reporting that you will be giving this side dish a bit more time than one you simply throw together--keep your main dish simple, in other words! I put the potatoes into the skillet and stirred the sauce around them instead of pouring the sauce over the potatoes. My husband and one of my sons really liked it as well. Keeping this one!"

MY REVIEW
Armstras07 User ID: 8309866 256689
Reviewed Nov. 12, 2016

"My family loved it, it was a bit of a challenge dealing with raw potatoes. Mine didn't turn out as pretty as the picture. It's defiantly a dish that takes priority when your cooking multiple dishes."

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