From PEOPLE Magazine
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Hands-on time: 30 min.
Total time: 1 hr. 20 min.
1/3 cup balsamic vinegar
ΒΌ cup packed dark brown sugar
3 tbsp. unsalted butter
2 tsp. coarse flaky sea salt
1 tsp. crushed red pepper flakes
2 tbsp. water
6 medium sweet potatoes, peeled and cut lengthwise into 8 wedges
Garnish: flaky sea salt
1. Preheat oven to 400. Boil vinegar and next 5 ingredients in a large Dutch oven; remove pan from heat. Add potatoes and toss to coat completely.
2. Spread wedges evenly on an aluminum foil-lined rimmed baking sheet. Roast, turning wedges occasionally, for 45 minutes or until very tender and glaze thickens. Remove from oven; sprinkle with sea salt if desired. Cool slightly before serving.
