Ingredients

1/4 cup olive oil
1/4 cup balsamic vinegar
3 Tablespoons brown sugar
4 sweet potatoes (2 pounds), but into 8 wedges each
Salt and pepper to taste

Garnish: Chopped toasted walnuts, crumbled gorgonzola

Instructions

Preheat oven to 425 degrees. Line baking sheet with foil

Combine oil, vinegar, brown sugar in small bowl.

Arrange wedges in single layer on prepared baking sheet. Pour oil/balsamic mixture over wedges and gently toss to coat. Season with salt and pepper.

Roast wedges, turning halfway through, until fork tender, about 30 minutes.

Garnish with walnuts and gorgonzola.

Side Dish