Roasted Balsamic Sweet Potatoes

If I had to marry a vegetable dish, this would be the one: Mr. Right.

Roasting these sweet potatoes with a bit of balsamic, butter, and brown sugar gives a greater depth of flavor to their sweetness while adding complexity and a hint of richness.

Simply put, they are superb. Run, run, run to the kitchen and make them.

Roasted Balsamic Sweet Potatoes

(from the current issue of Bon Appetit)

¼ c. balsamic vinegar
1 Tbsp. packed light brown sugar
½ stick unsalted butter
1 tsp coarse salt

3 large sweet potatoes, peeled & cut into 1 ¼ inch chunks

Preheat oven to 400-degrees. In a skillet over medium heat, bring balsamic and sugar to boil, stirring until sugar dissolves. Reduce heat and simmer until vinegar thickens slightly, about 3 minutes. Add butter and salt; stir until butter melts. Add potatoes to skillet; toss to coat.

Season potatoes with fresh ground black pepper & spread evenly on a rimmed, foil lined & oiled baking sheet. Bake until tender & golden, stirring occasionally, about 40 minutes.