Cinnamon Pear Balsamic Roasted Sweet Potatoes

Cinnamon Pear Balsamic Roasted Sweet Potatoes


4 medium sweet potatoes peeled and cut lengthwise into wedges                        1/3 cup of Di Oliva Cinnamon Pear Dark Balsamic Vinegar   

2 tbsp Di Oliva Butter Infused EVOO   3/4 tsp of sea salt     


  1. Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a baking pan.
  2. Thoroughly whisk together the Cinnamon-Pear Balsamic and Butter EVOO. 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. Serves 4. Enjoy!!