- 4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges
- 1/3 cup Rocky Mountain Olive Oil Cinnamon Pear Dark Balsamic Vinegar
- 2 tablespoons Rocky Mountain Olive Oil Butter 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 dark balsamic vinegar and Butter infused olive oil. In a large bowl, toss to liberally coat the sweet potato wedges with the emulsified balsamic vinegar-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.