Pear Cinnamon Balsamic Roasted Sweet Potatoes
- 4 medium Sweet Potatoes, peeled and cut lengthwise into wedges
- 1/3 cup Pear Cinnamon Balsamic Vinegar
- 2 Tbsp Select EVOO
- 3/4 tsp Salt
Heat oven to 400°. Cut a piece of parchment paper to fit the bottom of a half sheet jelly roll pan. Thoroughly shake or whisk together the Pear Cinnamon Balsamic Vinegar and Select EVOO. 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 salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.PRINT