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You are here: Home / Side Dishes / Roasted Balsamic Sweet Potatoes Recipe

Roasted Balsamic Sweet Potatoes Recipe

December 26, 2017

I made a seriously tasty Christmas dinner this year. It came in four parts, three of which I’ll be sharing with you on this blog. The fourth, I’ve already shared here. That recipe came out really wonderfully, but the others were just as good, if not better. Two recipes in particular were out of this world. I’m telling you, they were incredible.

Roasted Balsamic Sweet Potatoes Recipe

The Recipe

This sweet potato side dish was rather unique in that it incorporated flavors I had yet to combine. While I was preparing this dish, I smelled the combination of ingredients throughout the entire house. It smelled so inviting that I wasn’t able to wait until dinner to sneak a few spoonfuls.

Basically, this is a roasted sweet potato side dish. Things get interesting when veggie broth, balsamic vinegar, paprika and cumin begin simmering down in a skillet of browned sweet onion and celery. This was the unique combination I was referring to above. The entire house was filled with the aroma of balsamic vinegar being reduced with cumin and paprika there to help things along. Needless to say, the final result was outstanding. There’s a tangy sweetness to this dish that also offers something spicy. It’s interesting.

Ingredients

Serves: 12

6 Sweet Potatoes, Cut into Eighths
Extra-Virgin Olive Oil
Salt
Ground Black Pepper
4 Celery Ribs, Chopped
1 Large Sweet Onion, Chopped
3 Teaspoons Garlic, Minced
1 Cup Vegetable Stock
2/3 Cup Balsamic Vinegar
4 Teaspoons Paprika
1 Teaspoon Ground Cumin
6 Scallions, Sliced Thinly
1/4 Cup Parsley, Chopped

Step-by-Step Instructions

I’d like to thank Taste of Home for this recipe. It’s outstanding and I’m looking forward to many more like this one from this website.

See also  Savory Pumpkin Hummus Recipe

Pre-Heat Oven

Arrange your oven racks so one of them is in the center position. Then, pre-heat the oven to 400 degrees.

Prep & Roast the Potatoes

Clean and cut the sweet potatoes into eighths. Then, add them to a large bowl and also add 3 tablespoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon ground black pepper. Mix all these ingredients until the potatoes are well coated with the oil.

Mixing Sweet Potatoes with Olive Oil and Salt


Next, spread the potatoes out on a large baking sheet.

Sweet Potatoes on Large Baking Sheet

When the oven is to temperature, add the baking sheet to it and let the potatoes roast for 30-35 minutes or until they just begin to brown. They should be tender when you push a fork into them.

Brown the Onion & Celery

Warm a large skillet over medium heat. Add two tablespoons of olive oil to it, along with the onion and celery.

Sliced Onion

Chopped Celery

I know I used sliced onion here. After preparing this dish, I feel like chopped onion would be better.

Onion and Celery in Cast Iron Skillet

Mix these vegetables while cooking. Cook for eight minutes or until everything softens. When this happens, stir in the garlic and cook for another minute or so. Stir well.

Add Liquid & Spices

Next, add the vegetable broth, balsamic vinegar, cumin and paprika to the skillet. Simmer this mixture until it’s reduced by half. You may need to increase the heat slightly for this part.


Adding Broth and Vinegar to Skillet

This is what things should look like after the liquid has been reduced.

Reduced Veggie Broth and Balsamic Vinegar

Combine Ingredients

When the potatoes are finished in the oven, remove the tray and transfer the potatoes to a casserole dish that’s large enough to hold all of them.

See also  Ginger Spiced Broccoli Rabe & Portobello Mushroom Recipe

Potatoes in Casserole Dish

After that, cover the potatoes with the onion mixture that’s in the skillet.

Onion Mixture Covering Potatoes in Casserole

Finally, cover the onion mixture with the sliced scallions and the parsley.

Sliced Scallions

Plate & Serve

When all is said and done, dig in! Divide the potatoes among plates and serve. Enjoy!


The Final Roasted Sweet Potato Dish

As you can see from the above photos, there is some flavor going on in this side dish. It’s really unique and very tasty. I think I’m going to save this one for next year’s Thanksgiving dinner. It’s that good. Give this a try and let me know your thoughts down in the comment section below. Thanks for reading!

Roasted Sweet Potatoes

Related posts:

  1. Roasted Red Potatoes with Sweet Onion & Rosemary Recipe
  2. Roasted Maple Sweet Potatoes with Avocado Cream Recipe
  3. Kale Salad with Roasted Sweet Potatoes, Cranberries & Feta Cheese Recipe
  4. Classic Cast Iron Skillet Roasted Red Potatoes Recipe
  5. Winter Salad with Cranberries, Walnuts & Sweet Potatoes Recipe

Filed Under: Side Dishes

About Jay Gaulard

My name is Jay Gaulard and I'm what I like to call an "inexperienced chef," if that's not an oxymoron. I initially decided to immerse myself into the world of food and cooking in May of 2015, when I began growing, in earnest, my first garden. The garden produced a wonderful yield and with some newfound confidence, my hobby of learning about what I eat took shape. Currently, I'm enrolled in an online cooking school and am quite active with the culinary community. I primarily write posts about what I research and learn along the way.

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