Balsamic-Roasted Sweet Potato Wedges

Ooh, does this sound good! I found it on the Good Housekeeping website.

• Ready In: 1 hr
• Serves: 8
• Yields: 10 cups

Ingredients

• 8  medium sweet potatoes, peeled and each cut lengthwise into 8 wedges (about 10 ounces each)
• 2⁄3 cup  packed light brown sugar
• 1⁄3 cup  balsamic vinegar
• 3  tablespoons margarine or 3  tablespoons butter
• 3⁄4 teaspoon salt

Directions

1. Preheat oven to 400 degrees F. Divide sweet potatoes between two 15 1/2" by 10 1/2" jelly-roll pans. In 1-quart saucepan, heat sugar, vinegar, margarine, salt and 1/4 cup water to boiling over high heat. Divide sugar mixture between jelly-roll pans; toss with potatoes to coat. Spread potatoes evenly in pans.
2. 2. Roast potatoes 45 minutes or until very tender and glaze thickens, turning potatoes occasionally to coat.