Sweet Potato Agrodolce
Sweet potatoes have my heart.
I love them prepared so many ways, and this is one of, if not my absolute favorite.
The tender, creamy flesh of the sweet potato make it ideal for roasting and lends a mellow sweetness on its own, but pair it with this syrupy, flavorful sauce and they are positively addictive.
If you aren’t familiar with Agrodolce, it’s a classic Italian sweet-and-sour sauce and I love to use it as a base for seasonal inspiration. In classic Italian fashion, you’ll usually see it using sugar and red wine vinegar as the base, which is delicious, but merely a suggestion in my book.
For this roasted sweet potato recipe, I am using honey and apple cider vinegar as a base and then some chiles for heat. The sticky combination of tartness, sweetness, and spice comes together in minutes and simply glazes the sweet potatoes while warm, soaking into the flesh just slightly.
“What else can I use?”
- This method works well with acorn, delicata, or butternut squash
- Maple syrup or sugar can be used in place of honey
- Toasted walnuts, almonds, or pistachios can be used in place of the pepitas for garnish… anything with a little crunch
- If you’re serving this to young children, simply leave out the chiles
If you’re looking for something new to serve this Thanksgiving, or any time this season, I suggest making this dish a part of your harvest table. It’s a regular guest on mine.
Sweet Potato Agrodolce
This roasted potato recipe is totally addictive. The tart, syrupy glaze turns them into a magical side dish that will soon be a fixture on your harvest table.
Ingredients
- 2 lbs sweet potatoes peeled and sliced into 1/2 inch rounds
- 1/4 cup apple cider vinegar
- 2 jalapeno or fresno chiles seeded and thinly sliced into rings
- 3 tbsp honey
- 1/4 cup extra virgin olive oil
- 3-4 fresh sage leaves, chopped
- 1/4 cup pepitas toasted
- Kosher salt
- fresh cracked pepper
Instructions
- Preheat the oven to 425 degrees F.
- Place the sweet potatoes in a large bowl and drizzle it with the oil, 1 Tablespoon of honey, and a big pinch of salt and pepper. Toss to coat evenly.
- Transfer the potatoes to large rimmed baking sheets, spreading evenly.
- Roast until caramelized, 20-25 minutes, flipping the potatoes halfway through.
- Meanwhile, in a small saucepan, bring the chile, vinegar, and remaining 2 tablespoons of honey to a boil and reduce to a simmer.
- Reduce the heat and simmer for 4-6 minutes until syrupy.
- When potatoes are finished, spoon the agrodolce over them.
- Finish with the pepitas and sage and serve right away.
Tried this recipe?Let us know how it was!
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