On Tap Oil & Vinegar Recipe Detail

Cinnamon-Pear Balsamic Roasted Sweet Potatoes

Ingredients:

• 4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges
• 1/3 cup Cinnamon-Pear Balsamic
• 2 tablespoons Butter Extra Virgin Olive Oil
• 3/4 teaspoon kosher salt or sea salt

Directions:

Heat oven to 400°F.

Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.

Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive 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.