AuthorHeather BlakeCategoryDairy free, Gluten-free, Potatoes, Vegan, Vegetarian, VeggiesDifficultyBeginnerSweet maple, tangy balsamic, and a touch of salt make a satisfying side!
Preheat oven to 400 degrees F. Prepare baking sheet with foil, parchment paper, or use a nonstick baking sheet.
Place diced sweet potatoes in a mixing bowl and using you hands, mix with coconut oil until thoroughly coated. Sprinkle salt and pepper and mix again.
Transfer to baking sheet and bake for 20 minutes. Using a spatula to flip once and bake for another 10-15 minutes, or until tender.
With the balsamic vinegar in a small saucepan, heat on medium heat until it begins to simmer. Reduce heat to medium-low and let it simmer gently for about 20 minutes, until it has reduced by approximately half, stirring occasionally to prevent burning, . Remove from the heat and let cool for 5-10 minutes, until it becomes thicker.
Spoon sweet potatoes onto serving dish. Use a spoon to drizzle reduction on top, putting a little extra to form a puddle at the bottom.
Soak up the compliments!!!
*This recipe was designed for the Crescent Olive's infused vinegar. I have not tried making it with plain balsamic and maple syrup but imagine it would work similarly. If you do try this, please comment below and let me know how it tasted!
**This recipe can also be used with butternut squash, carrots, or other root vegetables!
Ingredients
Directions
Preheat oven to 400 degrees F. Prepare baking sheet with foil, parchment paper, or use a nonstick baking sheet.
Place diced sweet potatoes in a mixing bowl and using you hands, mix with coconut oil until thoroughly coated. Sprinkle salt and pepper and mix again.
Transfer to baking sheet and bake for 20 minutes. Using a spatula to flip once and bake for another 10-15 minutes, or until tender.
With the balsamic vinegar in a small saucepan, heat on medium heat until it begins to simmer. Reduce heat to medium-low and let it simmer gently for about 20 minutes, until it has reduced by approximately half, stirring occasionally to prevent burning, . Remove from the heat and let cool for 5-10 minutes, until it becomes thicker.
Spoon sweet potatoes onto serving dish. Use a spoon to drizzle reduction on top, putting a little extra to form a puddle at the bottom.
Soak up the compliments!!!
*This recipe was designed for the Crescent Olive's infused vinegar. I have not tried making it with plain balsamic and maple syrup but imagine it would work similarly. If you do try this, please comment below and let me know how it tasted!
**This recipe can also be used with butternut squash, carrots, or other root vegetables!
