Italian Sweet-and-Sour Sweet Potatoes With Rosemary

Italian Sweet-and-Sour Sweet Potatoes
Photo: Roland Bello
Hands On Time:
10 mins
Total Time:
1 hrs 5 mins
8 serves


  • ¼ cup red wine vinegar

  • 3 tablespoons brown sugar

  • 3 medium sweet potatoes (about 2 1/2 pounds total), sliced

  • 2 tablespoons olive oil

  • 2 sprigs fresh rosemary

  • Kosher salt and black pepper

  • 3 tablespoons unsalted butter, cut into small pieces


  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.

Nutrition Facts (per serving)

211 Calories
8g Fat
34g Carbs
2g Protein
Nutrition Facts
Calories 211
% Daily Value *
Total Fat 8g 10%
Cholesterol 11mg 4%
Sodium 321mg 14%
Total Carbohydrate 34g 12%
Total Sugars 11g
Protein 2g
Calcium 49mg 4%
Iron 1mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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