This tart- sweet update of a Southern classic (candied sweet potatoes) makes the most of a vitamin- rich root veggie with just ¼ cup of brown sugar divided among six servings.

Serves 6
  • 1/3 cup balsamic vinegar
  • 1/4 cup (packed) dark brown sugar
  • 3 tablespoons unsalted butter
  • 2 tablespoons coarse flaky sea salt, plus extra for sprinkling
  • 1 teaspoon red pepper flakes
  • 6 medium sweet potatoes, peeled and cut lengthwise into 8 wedges
Heat the oven to 400˚ F. In a large saucepan set over high heat, heat the vinegar, sugar, butter, salt, red pepper flakes and 2 tablespoons water to boiling. Remove the pan from the heat, add the potato wedges and toss to coat with the mixture.

Spread the potato wedges evenly on a foil-lined rimmed baking sheet. Roast, turning the wedges occasionally, for 45 minutes or until the potatoes are very tender and the glaze thickens. Remove from the oven and sprinkle the potatoes with additional salt, if desired. Let cool slightly before serving.

Maria Ricapito originally wrote this recipe for It is reprinted with permission here.