Balsamic glazed Sweet Potatoes
Sweet potatoes & Winter, we have perfected this traditional dish. All dressed up in our Roasted Garlic Vinaigrette. Garnished with candied pecans for a little crunch and a scattering of our Sweet & Tart Cranberries to balance it all.
Ingredients
Roasted sweet potatoes
Roasted red onions
Candied pecans
Step 1: Candied pecans
Ingredients
1 TBSP butter
1 TBSP brown sugar
1/2 TBSP white vinegar
1 tsp Fall Spice Blend
8 oz pecans
Method
pre-heat oven to 375°F
in a 12” cast iron pan melt butter on medium heat
add brown sugar to foaming butter
stir white vinegar
stir in Fall Spice Blend
toss in pecans, coat well
transfer to a parchment lined sheet pan
roast 5-7 minutes, cool nuts on pan
store in air tight container or freeze for later use
Step 2: Preparing the sweet potatoes
Ingredients
2 lb sweet potatoes
1-2 medium size red onions
olive oil (toss vegetables)
salt & pepper
smoked honey from Rosewood Estates
Method
pre-heat oven to 425°F
peel sweet potatoes
cut following the roll-cut method
toss with oil, salt, pepper, smoked honey
place onto parchment lined sheet pan, set aside
peel onions, cut in half, then into 1/4’s or 1/8’s
toss with oil, salt, pepper and smoked honey
place onto sheet pan with sweet potatoes, spread evenly
roast app 15 minutes, check for doneness by inserting a paring knife through centre
cool slightly
drizzle with Roasted Garlic Vinaigrette
Roll-Cut: The roll-cut method. Hold the sweet potato with your anchor hand and the knife at a 45 degree angle. Cut & Roll the sweet potato a quarter turn towards you. Cut-roll-cut-roll, cutting at the same angle each time
Step 3: Assembling the dish
Taste the sweet potato-red onion mix. Re-heat if desired, delicious at room temperature
TIP: adjust salt, drizzle a splash of vinaigrette, toss well, transfer to a platter
sprinkle with whole candied pecans or crushed pecans or both
garnish with Sweet & Tart Cranberries
