Cinnamon-Pear Balsamic Roasted Sweet Potatoes

Ingredients

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

Directions

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.

Add Comment

Your email address will not be published. Required fields are marked *

Phone: 1-800-860-3024 or 1-831-250-7714
Fax: 1-831-623-5615
Dolores between Ocean & 7th
Carmel, CA 93921