October 19, 2011 12:00 PM

Makes: 6 servings

Hands-on time: 30 min.

Total time: 1 hr. 20 min.

1/3 cup balsamic vinegar

¼ cup packed dark brown sugar

3 tbsp. unsalted butter

2 tsp. coarse flaky sea salt

1 tsp. crushed red pepper flakes

2 tbsp. water

6 medium sweet potatoes, peeled and cut lengthwise into 8 wedges

Garnish: flaky sea salt

1. Preheat oven to 400. Boil vinegar and next 5 ingredients in a large Dutch oven; remove pan from heat. Add potatoes and toss to coat completely.

2. Spread wedges evenly on an aluminum foil-lined rimmed baking sheet. Roast, turning wedges occasionally, for 45 minutes or until very tender and glaze thickens. Remove from oven; sprinkle with sea salt if desired. Cool slightly before serving.

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