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Cinnamon-Pear Balsamic Roasted  Sweet Potatoes

Cinnamon-Pear Balsamic Roasted Sweet Potatoes

Yields1 Serving
YOU'LL NEED
 4 Sweet potatoes, peeled and each cut lengthwise into 8 wedges
  cup Cinnamon-Pear Balsamic Vinegar
 2 tbsp Butter Infused Olive Oil
 ¾ tsp kosher salt or sea salt
PREPARATION
1

. 4 medium sweet potatoes, peeled and each cut
. lengthwise into 8 wedges
. 1/3 cup Cinnamon-Pear Balsamic Vinegar
. 2 tablespoons Butter Infused Olive Oil
. 3/4 teaspoon kosher salt or sea salt

1. Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a
half sheet jelly-roll pan.

2. Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and
Butter Infused Olive Oil. In a large bowl toss to liberally coat the sweet
potato wedges with the emulsified balsamic-olive oil mixture.

3. 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.

Ingredients

 4 Sweet potatoes, peeled and each cut lengthwise into 8 wedges
  cup Cinnamon-Pear Balsamic Vinegar
 2 tbsp Butter Infused Olive Oil
 ¾ tsp kosher salt or sea salt

Directions

1

. 4 medium sweet potatoes, peeled and each cut
. lengthwise into 8 wedges
. 1/3 cup Cinnamon-Pear Balsamic Vinegar
. 2 tablespoons Butter Infused Olive Oil
. 3/4 teaspoon kosher salt or sea salt

1. Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a
half sheet jelly-roll pan.

2. Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and
Butter Infused Olive Oil. In a large bowl toss to liberally coat the sweet
potato wedges with the emulsified balsamic-olive oil mixture.

3. 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.

Cinnamon-Pear Balsamic Roasted Sweet Potatoes