Maple Balsamic Sweet Potatoes

Nice twist on the original brown sugar baked, this recipe calls for pure maple syrup and balsamic vinegar. Sweet & Tangy! Topped with a sprinkle of crunchy candied pecans, this recipe proved to be a Thanksgiving winner. I found this in Redbook magazine.

Ingredients:
2-1/2 lbs Sweet Potatoes
1/2 cup Candied Pecans
1/4 cup Maple Syrup (the real thing)
1/4 cup Butter - melted
1 Tbsp Balsamic Vinegar
salt & pepper

Directions:
Preheat Oven to 400 degrees. Peel potatoes. Whisk together butter, maple syrup and balsamic.
Cut potatoes lengthwise into quarters or smaller, I made long wedges equal in size. Place in non-stick (or greased) roasting pan. Toss with maple mixture until coated. Bake 50-60 minutes, tossing every 15 minutes. Sprinkle with pecans and a dash of salt & pepper to taste. Eat. Drink. Be Merry.
* I would try this recipe again using slightly less of the maple/butter/balsamic for a healthier version.