Ingredients

  • 4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges
  • 1/3 cup WVOO Cinnamon Pear Dark Balsamic
  • 2 T WVOO Butter Olive Oil
  • 3/4 t kosher salt or sea salt

Preparation

  1. Heat over to 400˚F. Cut a piece of parchment paper to fit bottom of a half sheet jelly-roll pan
  2. thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.
  3. Arrange the potato wedges on the parchment paper lined pan in a single layer, without over0-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.