These roasted sweet potatoes are baked with just a hint of maple sweetness then tossed with an awesome caramelized shallot reduction. A healthy & easy side dish that will complement any meal.
2large sweet potatoes,peeled and cut into small cubes
3Tablespoonspure maple syrup
3Tablespoonsextra light olive oil
salt & pepper to taste
¼cuppecans,roughly chopped
½teaspooncinnamon
2teaspoonsbrown sugar
3large shallots,peeled and sliced thin
1Tablespoonbalsamic vinegar
Instructions
Preheat oven to 400 degrees. Spray cookie sheet with sides with non-stick spray.
Place cut sweet potatoes in large bowl. Combine 2 tablespoons each maple syrup and olive oil and drizzle over potatoes. Season them with salt & pepper to taste.
Toss nuts with cinnamon and sugar to coat then add to sweet potatoes. Pour onto prepared cookie sheet and spread into single layer.
Bake 30 minutes, turning half way through, until soft and slightly caramelized.
While potatoes are baking, heat 1 tablespoon olive oil and shallots in a medium skillet over medium heat. Sauté until slightly caramelized, about 7-10 minutes.
Add remaining tablespoon of syrup and tablespoon of balsamic vinegar. Continue to sauté until caramelized and golden brown, about another 5-8 minutes.
Keep warm until potatoes are done.
Pour potatoes into serving bowl and add caramelized shallots. Stir.
Serve immediately.
Notes
STORE/FREEZE/REHEATTo Store: Place roasted sweet potatoes in an airtight container in the refrigerator for up to 3 days.To freeze: Place roasted sweet potatoes in a freezer-safe container and freeze them for up to 4 months. Thaw in the refrigerator overnight.Reheat: Reheat in the microwave in 30-second increments until heated through or in the oven at 350°F for about 15 minutes.