Cooking Time: 45 minutes | Servings: 4-6
You can’t go wrong with warm sweet potatoes that are soft and tender in the middle and lightly crisped and caramelized on the outside. They’re roasted with a simple marinade of cinnamon pear balsamic vinegar and butter infused olive oil with just a pinch of sea salt.
4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges 1/3 cup Cinnamon Pear Balsamic 2 tablespoons Butter Infused Olive Oil
Sea Salt for tasting
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.