Balsamic Glazed Sweet Potatoes

Balsamic Glazed Sweet Potatoesfeatured

Most of the recipes I plan to post on my blog are 5 ingredients or less.  These are just simple, commit-to-memory ideas to build from.

Cooking is more fun when you don’t use recipes, and there is more gratification when you have just thrown something together that tastes delicious.

I’m all about a 5 ingredient concept (not including salt and pepper).  Once there are 6 things, studies show that our ability to memorize goes way down.  This is a 3 ingredient recipe for a side dish that can be applied to any potato or root vegetable.  You can add mushrooms and onions, too.  Mix it up.

Ingredients:  Sweet potatoes, balsamic vinegar, olive oil

Preheat the oven to 425°F.  Peel the sweet potatoes.  Cut into 1/2 inch chunks.  Whisk equal parts balsamic vinegar and olive oil (about 1 tablespoon each per sweet potato).  Toss with sweet potatoes.  Bake in a single layer on a baking sheet for 35 minutes or until fork tender, turning halfway through.  Season with salt and pepper.

Tip #1:  Buy an Oxo brand peeler.  It’s simply the best.

Balsamic Glazed Sweet Potatoes

Tip #2:  Buy only high quality balsamic vinegar.  This is the kind I use.  It is thick and syrupy.  This bottle costs $30, and believe me–it is worth it!  Here in Salem, I buy this at Lullu’s downtown.

Balsamic Glazed Sweet Potatoes

Tip #3:  Don’t skimp on your bowl size.  Use a huge one—why worry about knocking out sweet potatoes all over your counter top?  Get in this habit when tossing all salads.  The bigger the bowl the better.  It makes life so much easier.

Balsamic Glazed Sweet Potatoes

Tip #4:  Serve in a pretty dish rather than from the baking sheet.  This is 3 sweet potatoes.

Balsamic Glazed Sweet Potatoes


Leftovers reinvented!  Sweet Potato Hash with Salami

Sauté a handful of leftover sweet potatoes with strips of salami (or substitute ham or bacon) and a few tablespoons of diced onions with a smidgen of butter.  sweet potato hash with salami

Add three eggs and scramble the hash, for a shockingly delicious breakfast meal in the morning.  Yummy!sweet potato hash with salami

About the author

Stephanie Koski

Stephanie is a retired physician, mother to three boys, and an avid gardener with many hobbies and interests. She lives outside of Salem, Oregon, in the mid-Willamette Valley. Stephanie does all of the photography and writing for this website, and all content is original and copyrighted.

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