• 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)


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.


Use remaining maple reduction as a topper for ice-cream

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