This recipe for Roasted Balsamic Sweet Potatoes is the first in a series of Thanksgiving holiday recipes from the recently released Mr. Food Test Kitchen’s Guilt-Free Comfort Favorites (American Diabetes Association, September 2018, ISBN: 978-1-580-40690-1, $22.95).
The more than 130 recipes in the cookbook were created for those with diabetes or pre-diabetes, or anyone wishing to create healthier versions of traditional holiday comfort foods. The American Diabetes Association teamed up the culinary team at Mr. Food Test Kitchen for these holiday recipes. That team produces a daily nationally syndicated television segment that reaches an audience of four million.
All recipes posted from this cookbook have been approved by the American Diabetes Association to meet nutritional guidelines.
In this recipe, sweet potatoes take center stage. According to the cookbook, they’re often considered a good choice for a person with diabetes because they are higher in dietary fiber, vitamins, and minerals than regular white potatoes.
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1 small onion, cut into half-moon pieces
- 2 tablespoons canola oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 2 tablespoons real maple syrup
- 1 Preheat oven to 400°F.
- 2 In a medium bowl, toss sweet potatoes and onion with oil, salt, and pepper until evenly coated. Place sweet potato mixture in a single layer on a rimmed baking sheet. Roast 25-30 minutes or until fork-tender, tossing halfway through cooking.
- 3 Meanwhile, in a saucepan over low heat, combine vinegar and maple syrup; simmer about 5 minutes or until sauce is slightly reduced and thickened.
- 4 Place roasted potatoes in a bowl, drizzle with sauce, and toss to coat evenly. Serve immediately.