Cinnamon Pear Balsamic Roasted Sweet Fries

Cinnamon Pear Balsamic Roasted Sweet Fries

 

Ingredients

4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges
1/3 cup D'Avolio Cinnamon-Pear Balsamic Vinegar

2 tablespoons D'Avolio All Natural Organic Butter Organic Olive Oil
3/4 teaspoon kosher salt or sea salt

Directions

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.


 
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