Cinnamon Pear Sweet Potatoes
- 4 medium sweet potatoes peeled and cut lengthwise into 8 wedges each
- 1/4 cup Tastealotta Cinnamon Pear Balsamic Vinegar
- 1/4 cup Tastealotta Arbosana EVOO
- 3/4 teaspoon sea salt
Heat oven to 400 degrees.
Line cookie sheet with parchment (be sure to use a cookie sheet with sides).
In a large bowl, whisk together the Tastealotta Cinnamon Pear Balsamic Vinegar and Arbosana EVOO.
Add the sweet potatoes wedges to the mixture and toss to coat liberally.
Arrange the sweet potato wedges on the cookie sheet in a single layer (careful not to overcrowd).
Sprinkle the sea salt over the wedges.
Roast for 45 minutes or until tender and the balsamic glaze has caramelized