Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan (or use a Sil-Pat or some non-stick aluminum foil).
Thoroughly shake or whisk together the Cinnamon Pear Balsamic and the 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 & fresh cracked black pepper and roast for 45 minutes until tender and the balsamic glaze has caramelized.
Ingredients
Directions
Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan (or use a Sil-Pat or some non-stick aluminum foil).
Thoroughly shake or whisk together the Cinnamon Pear Balsamic and the 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 & fresh cracked black pepper and roast for 45 minutes until tender and the balsamic glaze has caramelized.
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