4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges
1/3 cup D’Avolio Cinnamon-Pear Balsamic Vinegar
2 tablespoons D’Avolio 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 D’Avolio Cinnamon-Pear balsamic vinegar and D’Avolio 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.
