Cinnamon Pear Balsamic Sweet Potatoes

Posted by in Recipes on Feb 06, 2014 . .


  • 4 Medium Sweet Potatoes, peeled and each cut length wise into 8 wedges)
  • 0.75 tsp Olive Cart Michigan Flaked Sea Salt
  • 0.3 cup Olive Cart Cinnamon Pear Balsamic Vinegar
  • 2 Tbsp Olive Cart Churned Butter Olive Oil


  • 1. 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 the Butter Extra Virgin Olive Oil.
  • 2. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-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.

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