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SWEET POTATOES: Roasted Sweet Potatoes with Maple Balsamic Reduction

Side Dishes

Recipe compliments of
Heather Blake, OTR/L

Integrative Nutrition Health Coach

Sweet, tangy, maple balsamic and a touch of salt make a satisfying side! 


  • 2 organic sweet potatoes, diced into 1/2" diced cubes
  • 1 tablespoon coconut oil
  • 1 pinch sea salt and pepper
  • 1/2 cup Maple Balsamic


Roasting the Sweet Potatoes

  1. Preheat oven to 400o. Prepare baking sheet with foil, parchment papepr, or use a nonstick baking sheet.
  2. Place diced sweet potatoes in  a mixing bowl, and using your hands, mix with coconut oil until thoroughly coated. Sprinkle with salt and pepper and mix again.
  3. Transfer to baking sheet and bake for 20 minutes. Use a saptula to flip once and bake for another 10-15 minutes or until tender.

    Preparing the reduction

  4. With the balsamic vinegar in a small saucepan, heat on medium heat until it begins to simmer. Reduce heat to medium-low, and let it simmer gently for about 20 munites until it has reduced by approxiately half, stirring occasionally to prevent burning. Remove from the heat and let cool for 5-10 minutes, until it becomes thicker.

    Putting it all together

  5. Spoon sweet potatoes onto serving dish. Use a spoon to drizzle reduction on top, putting a little extra to form a puddle at the bottom.
  6. Soak up the compliments!!!

NOTE:  This recipe can also be used with butternut squash, carrots, or other root vegetables!