INGREDIENTS:
4 medium sweet potatoes, peeled and each cut
lengthwise into 8 wedges
1/3 cup Drizzle Cinnamon Pear Balsamic
lengthwise into 8 wedges
1/3 cup Drizzle Cinnamon Pear Balsamic
2 tablespoons Drizzle Butter Olive Oil
3/4 teaspoon kosher salt or sea salt
3/4 teaspoon kosher salt or sea salt
PREPARATION:
Heat oven to 400F. 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 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.
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.
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.
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