Cinnamon-Pear Balsamic Roasted Sweet Potatoes

18 February, 2013

 

Ingredients
4 medium sweet potatoes, peeled and each cut

lengthwise into 8 wedges
1/3 cup Cinnamon-Pear Balsamic 

2 tablespoons Organic Butter Extra Virgin Olive Oil 
3/4 teaspoon kosher salt or sea salt

Directions
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. 

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