4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges 1/3 cup Trio Carmel Cinnamon-Pear Balsamic 2 tablespoons Trio Carmel Extra Virgin Olive Oil (can substitute Butter or Garlic Olive Oil) 3/4 teaspoon or sea salt
Heat oven to 400.
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 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.