4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges
1/3 C of The Olive Bin's Cinnamon Pear Dark Balsamic Vinegar
2 T of The Olive Bin's Butter Olive Oil
3/4 tsp salt
Cinnamon Pear Balsamic Roasted Sweet Potatoes
Ingredients
Directions
- Preheat oven to 400F. Line jelly-roll pan with parchment paper.
- Thoroughly shake or whisk together the Cinnamon Pear Balsamic and the Butter Oil.
- In a large bowl, toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.
- Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.
