Italian Sweet-and-Sour Sweet Potatoes With Rosemary 

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Photo by Roland Bello
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 211 calories
    • Fat 8 g (3 g saturated fat)
    • Cholesterol 11 mg
    • Sodium 321 mg
    • Protein 2 g
    • Carbohydrate 34 g
    • Sugar 11 g
    • Fiber 4 g
    • Iron 1 mg
    • Calcium 49 mg

Heat oven to 400° F. Whisk together the vinegar and sugar in a small bowl. Set aside.

Toss the potatoes, oil, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper in a 9-by-13-inch baking dish. Cover with foil and bake until just tender, 30 to 35 minutes. Add the butter and reserved vinegar mixture. Continue to roast, uncovered, basting occasionally with the pan juices, until the potatoes are golden brown, 25 to 35 minutes more.

Ingredients

  1. Check 1/4 cup red wine vinegar
  2. Check 3 tablespoons brown sugar
  3. Check 3 medium sweet potatoes (about 2 1/2 pounds total), sliced
  4. Check 2 tablespoons olive oil
  5. Check 2 sprigs fresh rosemary
  6. Check Kosher salt and black pepper
  7. Check 3 tablespoons unsalted butter, cut into small pieces

Directions

  1. Heat oven to 400° F. Whisk together the vinegar and sugar in a small bowl. Set aside.
  2. Toss the potatoes, oil, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper in a 9-by-13-inch baking dish. Cover with foil and bake until just tender, 30 to 35 minutes. Add the butter and reserved vinegar mixture. Continue to roast, uncovered, basting occasionally with the pan juices, until the potatoes are golden brown, 25 to 35 minutes more.

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