This is based off a delicious recipe from Vegetarian Times. Their version calls for Chianti, but I think our Collier Falls Primitivo is an even more perfect fit for the flavors in this dish. We might have a new staple at the Collier Thanksgiving! Enjoy, and don't forget to save some Primitivo for the chef.
Time: 30 minutes
Roasted Sweet Potatoes
4 medium sweet potatoes, peeled and cut into 1-inch cubes (about 6 cups)
2 Tbs. olive oil
4 cloves garlic, minced (about 1 ½ Tbs.)
1 tsp. dried rosemary
1 tsp. salt
½ tsp. red pepper flakes
¼ tsp. ground black pepper
Red Wine Glaze
¾ cup Collier Falls Primitivo
1 Tbs. honey
½ Tbs. unsalted butter
1. To make Roasted Sweet Potatoes: Preheat oven to 450F. Coat baking sheet with cooking spray.
2. Toss together potatoes, oil, garlic, rosemary, salt, red pepper flakes and pepper in large bowl. Spread potatoes in single layer on baking sheet, and bake 10 minutes. Turn potatoes with spatula, and bake 10 minutes more, or until browned on edges.
3. Meanwhile, make Red Wine Glaze: Simmer wine in small saucepan over medium heat 10 minutes, or until reduced to 1/4 cup. Whisk in honey and butter, and cook 2 to 3 minutes more, or until thickened.
4. Transfer potatoes to serving dish, drizzle glaze over top, and toss to combine. Serve immediately.