Roasted Sweet Potatoes with Balsamic Vinegar and Rosemary
Roasted Sweet Potatoes with Balsamic Vinegar and Rosemary Recipe
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
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
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 15-18 minutes or until tender and lightly browned, stirring occasionally. Toss with vinegar and cheese.
Yield: 8 servings.
Originally published as Roasted Sweet Potatoes with Balsamic Vinegar and Rosemary in Taste of Home Christmas Annual
Annual 2017, p63
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