Recipe: Cinnamon-Pear Balsamic Roasted Sweet Potatoes

Cinnamon-Pear Balsamic Roasted Sweet Potatoes
Ingredients:Primo Sweet Potatoes

4 medium sweet potatoes, peeled and each cut

lengthwise into 8 wedges

1/3 cup Primo Cinnamon-Pear Balsamic

2 tablespoons Primo All Natural Organic Butter Extra Virgin Olive Oil

3/4 teaspoon kosher salt or sea salt

 

Preparation:

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.