4 medium sweet potatoes, peeled and each cut lengthwise into wedges
1/3 cup Cinnamon Pear Balsamic * (also amazing with Maple Balsamic)
2 tablespoons Butter Olive Oil *
3/4 teaspoon Italian Herbal Sea Salt * (adjust to taste)
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 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.
* Items available at The Vintage Olive