Fondant Sweet Potatoes With Balsamic Reduction


Sweet potatoes have grown up in the Great Northwest.



  • 3 large sweet potatoes
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • Sea salt
  • Fresh ground pepper
  • 3/4 cup chicken broth
  • 2 cups balsamic vinegar

Preheat oven to 425°F.

Place balsamic vinegar in a saute pan. Bring to a boil over high heat. Turn heat down to medium and cook down until reduced to about half. Set aside.

Use a high-quality potato peeler to peel sweet potatoes. I love KitchenAid for potato peelers (and for can openers, while we’re at it). Slice sweet potatoes in about 2-inch round pieces. Set aside.

Small end pieces can be cooked too. Just lessen cooking time since they’re smaller. 

Heat a cast iron pan on high and add olive oil & butter. When butter is melted and hot, place sweet potato slices in the pan, flat side down. Cook until golden brown on the first side, then use tongs to flip, and cook the other side until also golden brown. This will take about 3 minutes per side.

Sprinkle sweet potatoes with salt & pepper. Spread minced garlic on top of each one. Pour chicken broth into pan. Cook on high and watch closely until chicken stock has pretty much dissolved away. Bottom of sweet potatoes will have caramelized.

Place sweet potatoes on serving platter or plate and drizzle with balsamic reduction.

The beauties that were once tucked into a casserole dish, covered and ashamed, topped with marshmallows are now standing in all their naked, orange glory with a drizzle of a lovely balsamic reduction. Welcome to the northwest, sweetie.

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