Cinnamon Pear Balsamic Sweet Potato Fries



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.