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.
Servings: 4 people
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.
Nutrition
Calories: 390kcal | Carbohydrates: 60g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Sodium: 127mg | Potassium: 833mg | Fiber: 7g | Sugar: 23g | Vitamin A: 32252IU | Vitamin C: 14mg | Calcium: 73mg | Iron: 2mg
