Roasted Balsamic Sweet Potatoes

From Taste of Home

By the end of summer, I’m done with the usual potato salad. This warm, spicy side kicks off cozy season. —Karen Vande Slunt, Watertown, Wisconsin

Total Time

Prep: 30 min. Cook: 30 min.

Makes

12 servings

Ingredients

• 6 medium sweet potatoes, cubed
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound bacon strips, chopped
• 4 celery ribs, chopped
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1 cup beef stock
• 2/3 cup balsamic vinegar
• 4 teaspoons paprika
• 3/4 teaspoon ground cumin, optional
• 6 green onions, chopped
• Minced fresh parsley, optional

Directions

• Preheat oven to 375°. Place sweet potatoes in a 15x10-in. pan; drizzle with olive oil and sprinkle with salt and pepper. Turn to coat. Bake until tender, 30-35 minutes.

• Meanwhile, in a large skillet, cook bacon over medium-low heat until crisp; drain. Discard all but 4 teaspoons drippings.

• Cook celery and onion in drippings over medium heat until tender, 6-8 minutes. Stir in garlic; cook 1 minute. Add beef stock and balsamic vinegar; simmer until liquid is reduced by half, 5-8 minutes. Add paprika and, if desired, cumin; cook 1 minute longer.

• Pour balsamic mixture over sweet potatoes; add bacon. Toss to coat. Top with green onions and, if desired, minced fresh parsley; serve immediately.