MAPLE GLAZED SWEET POTATOES
MAPLE GLAZED SWEET POTATOES
Print recipeIngredients
- 4 Large Sweet Potatoes (Peeled and Cubed)
- 1/4 cup Vermont Maple Barrel Aged Balsamic (EVOO Marketplace)
- 3 tablespoons Chipotle Infused Olive Oil (EVOO Marketplace)
- 2 teaspoons Sea Salt (EVOO Marketplace)
Directions
| Sweet Potato | |
| Step 1 | |
| In a large bowl combine cubed sweet potatoes, chipotle infused olive oil, and sea salt. | |
| Step 2 | |
| Roast at 375F for approximately 25 minutes. You want the sweet potatoes to still be slightly firm after roasting. | |
| Balsamic Reduction | |
| Step 3 | |
| Add 1/4 cup Vermont Maple Balsamic into a saute pan and reduce over medium to medium-high heat, ~5 minutes stirring constantly. The balsamic will foam and bubble as it reduces. The goal here is to reduce the balsamic ~80%. We recommend using an overhead fan for ventilation as the vinegar odor can be quite strong. | |
| Step 4 | |
| Pour hot balsamic reduction into a glass bowl and set on top of a larger bowl containing ice. Stir until balsamic cools into a slightly thick glaze. | |
| Sweet Potato | |
| Step 5 | |
| Add roasted sweet potatoes into a bowl and lightly coat with reduced balsamic. Place glazed sweet potatoes back in oven for an additional 5 minutes. | |
Note
Use remaining maple reduction as a topper for ice-cream
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