Cinnamon-Pear Balsamic Roasted Sweet Potatoes


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


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

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