Balsamic Roasted Sweet Potato Wedges
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INGREDIENTS 8 medim sweet potatoes, peeled and each cut lengthwise into wedges
2/3 cup packed light brown sugar
1/3 cup balsamic vinegar
3 tablespoons butter
3/4 teaspoon salt
1/4 cup waterPreheat oven to 400 degrees. Divide sweet potatoes between two 15-1/2 x 10-1/2-inch jelly-roll pans.
In a 1-quart saucepan, heat sugar, vinegar, butter, salt and 1/4 cup water to boiling over high heat. Divide sugar mixture between jelly-roll pans; toss with potatoes to coat. Spread potatoes evenly in pans.
Roast potatoes 45 minutes or until very tender and glaze thickens, turning potatoes occasionally to coat.