Butter Olive Oil and Cinnamon Pear Balsamic Roasted Sweet Potatoes


4 medium sweet potatoes, peeled and each cut
lengthwise into 8 wedges
1/3 cup Vine & Grind's Cinnamon-Pear Balsamic  
2 tablespoons Vine & Grind's All Natural Butter Olive Oil  
3/4 teaspoon kosher salt or sea salt


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 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. 
by Rachel Bradley

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