Roasted Sweet Potatoes

Roasted Sweet Potatoes

What You Will Need:

4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges

1/3 c. Patricia & Paul Cinnamon Pear Dark Balsamic

2 Tbsp. Patricia & Paul Butter Infused EVOO

3/4 tsp. kosher salt or sea salt

Heat oven to 400 degrees. 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 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.