Roasted Sweet Potatoes Recipe

Name: Roasted Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium sweet potatoes (about 21/4 pounds); 3 tablespoons extra-virgin olive oil, divided; 2 teaspoons flaky sea salt (such as Maldon); Freshly ground black pepper; 2 tablespoons plus 21/2 teaspoons balsamic vinegar; 11/2 tablespoons granulated sugar; 12 scallions--white and light green parts only, stalks halved lengthwise, then; sliced crosswise into 11/2-inch segments; 1 Fresno chile (or another small, mild red chile), thinly sliced crosswise; 6 ripe figs, quartered (optional)

Servings: persons

4 medium sweet potatoes (about 21/4 pounds)
3 tablespoons extra-virgin olive oil, divided
2 teaspoons flaky sea salt (such as Maldon)
Freshly ground black pepper
2 tablespoons plus 21/2 teaspoons balsamic vinegar
11/2 tablespoons granulated sugar
12 scallions--white and light green parts only, stalks halved lengthwise, then
sliced crosswise into 11/2-inch segments
1 Fresno chile (or another small, mild red chile), thinly sliced crosswise
6 ripe figs, quartered (optional)

1
1. Preheat the oven to 475u00b0. Halve the sweet potatoes lengthwise, then slice each half lengthwise into thirds. On a rimmed baking sheet, place the sweet potato wedges and season with 21/2 tablespoons olive oil, the salt and some ground black pepper. Toss to combine and arrange the wedges skin side down. Roast until soft and dark around the edges (but not mushy), 20 to 25 minutes. Remove from the oven, set aside to cool, then arrange on a platter.
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2. In a small saucepan set over high heat, add the balsamic vinegar and sugar and bring to a boil. Reduce the heat to low and simmer until thick, 2 to 4 minutes. Once the vinegar looks slightly runnier than honey, remove it from the heat (it will continue to thicken as it cools; stir in a drop of water if it is too thick to drizzle).
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3. In a medium nonstick skillet set over medium heat, add the remaining 1/2 tablespoon olive oil. Once the oil is hot, after 1 to 2 minutes, add the scallions and sliced chile. Fry until the scallions are browned and frizzled, stirring often so they don't burn, 3 to 5 minutes. Spoon the scallion-chile mixture over the sweet potatoes. Add the figs, if using, then drizzle with the balsamic reduction.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 medium sweet potatoes (about 21/4 pounds), 3 tablespoons extra-virgin olive oil, divided, 2 teaspoons flaky sea salt (such as Maldon), Freshly ground black pepper, and more.

Yes, Roasted Sweet Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Sweet Potatoes

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