4 medium sweet potatoes, 7 oz each
1 T unsalted butter, melted
1 T of The Olive Bin’s Harissa olive oil
1/4 tsp kosher salt
freshly ground black pepper, to taste
1/2 oz freshly grated parmesan cheese
1 T fresh chopped oregano
1 T fresh chopped Italian parsley
1 tsp fresh chopped thyme
2 T of The Olive Bin’s Black Cherry Dark Balsamic Vinegar
1. Preheat oven to 400 degrees.
2. With a large, sharp knife, make ¼-inch slices down the length of each potato, cutting only 3/4 of the way through.
3. In a small bowl, combine butter and olive oil.
4. Place the potatoes in a medium mixing bowl and drizzle half of the olive oil/butter mixture over the top of each potato, then toss to evenly coat.5. 5.
5. Place potatoes on a small baking sheet and sprinkle with salt and pepper.
6. Bake for 50-60 minutes, or until potatoes are tender inside and caramelized and crisp on the outside.
7. Drizzle with remaining butter/oil and sprinkle with parmesan, herbs and drizzle with balsamic vinegar.
