Cinnamon-Pear Balsamic Roasted Sweet Potatoes

Recipes, Sides


4 medium sweet potatoes or yams, peeled and each cut lengthwise into 8 wedges
1/3 cup Olive Us Cinnamon-Pear Dark Balsamic

2 tablespoons Olive Us All Natural Butter Extra Virgin Olive Oil
3/4 teaspoon kosher salt or sea salt


Heat oven to 400 degrees F.  Cut a piece of parchment paper to fit the bottom of a baking sheet or 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.