Roasted Sweet Potatoes with Fig Balsamic Drizzle
4 - 6
10 minutes
35 minutes
Serving Suggestion:
Drizzle generously with the warm fig balsamic reduction. Garnish with fresh herbs, toasted nuts, and crumbled cheese if desired.
Tips:
- Don't overcrowd the pan or sweet potatoes will steam instead of roast
- The drizzle can be made ahead and gently rewarmed
- For extra caramelization, broil (or blow-torch) for 2-3 minutes at the end
Ingredients
- 3 lbs sweet potatoes, peeled and cut into 1-inch cubes
3 tbsp Green Olive Company EVOO (extra virgin olive oil)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
¼ cup Green Olive Company Black Mission fig balsamic vinegar
- 2 tbsp honey
- 2 tbsp butter (optional, for richness)
- Fresh rosemary or thyme sprigs
- ¼ cup toasted pecans or walnuts, chopped (optional)
- Crumbled goat cheese or feta (optional)
Directions
Roast the sweet potatoes: Preheat oven to 425°F. Toss sweet potato cubes with EVOO, salt, pepper, and smoked paprika. Spread in a single layer on a large baking sheet lined with parchment paper.
Bake: Roast for 30-35 minutes, flipping halfway through, until golden brown and caramelized at the edges and tender when pierced with a fork.
Make the fig balsamic drizzle: While sweet potatoes roast, combine fig balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and cook 5-7 minutes until slightly thickened and reduced by about half. Remove from heat and whisk in butter if using for extra richness and shine. Transfer roasted sweet potatoes to a serving platter.
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