Preheat oven to 400F.
Line a sheet pan with parchment paper.
Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Oliva! 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.
Ingredients
Directions
Preheat oven to 400F.
Line a sheet pan with parchment paper.
Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Oliva! 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.
