Balsamic Sweet Potato Wedges

4 medium sweet potatoes, peeled and each cut lengthwise into wedges
⅓ cup CINNAMON PEAR BALSAMIC* (also great with Maple Balsamic)
2 Tbsp BUTTER OLIVE OIL* 
1 tsp ITALIAN HERBAL SEA SALT* (adjust to taste)

Heat oven to 400°F. Cut a piece of parchment paper to line a baking sheet pan.

Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and 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 and roast for 45 minutes until tender and the balsamic glaze has caramelized. 

* Available at The Vintage Olive *