Ingredients
4 medium sweet potatoes, peeled and cut into wedges
1/3 cup Cinnamon Pear Balsamic Vinegar
2 Tbs Butter Infused Olive Oil
3/4 tsp kosher salt
Directions:
Heat oven to 400. Line cookie sheet with parchment paper. Thoroughly shake or whisk together the oil and vinegar. In a large bowl, toss to coat sweet potato wedges with mixture.
Arrange on pan in single layer without overcrowding. Sprinkle with salt and roast about 45 minutes or until tender and the balsamic glaze has caramelized.