INGREDIENTS
- 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
DIRECTIONS
- 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 Infused 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.
-
Cinnamon Pear Balsamic Vinegar Condimento$15.00 – $20.00 -
Butter Infused Olive Oil$15.00 – $20.00
These recipes you provide are always a knockout. Need to try the cinnamon-pear sweet potato recipe you printed here today. As the weather remains rainy and cool, lighting the oven sounds inviting. Planning my dinner menu right now around these delicious sounding wedges.