Cinnamon-Pear Balsamic Roasted Sweet Potatoes

February 4, 2016


  • 4 medium sweet potatoes, peeled and each cut

  • lengthwise into 8 wedges

  • 1/3 cup Cinnamon-Pear Balsamic Vinegar

  • 2 tablespoons Butter Flavor Infused 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 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.

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