Cinnamon-Pear Balsamic Roasted Sweet Potatoes

Course Appetizer


  • 4 pcs medium sweet potatoes peeled and each cut lengthwise into 8 wedges
  • cup Primo Cinnamon-Pear Balsamic
  • 2 tbsp  Primo All Natural Organic Butter Extra Virgin Olive Oil
  • ¾ tsp  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 Balsamic and Butter Extra Virgin Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-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.
Keyword appetizer, recipe, vegetables


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