Ingredients
Cinnamon Pear Balsamic Roasted Sweet Potatoes
2 T Butter Infused Olive Oil
1/3 c Cinnamon Pear Balsamic
4 medium sweet potatoes, washed, peeled & cut lengthwise into 8 wedges
1 t Lemon Seneca Lake Salt
Directions
1. Preheat oven to 400F. Thoroughly whisk together the olive oil and balsamic. In a large bowl, toss the sweet potato wedges with the mixture to coat.
2. Place on a parchment lined baking sheet in a single layer and sprinkle with sea salt. Bake until browned and crispy for about 30 minutes, flipping once.