4 medium sweet potatoes, peeled and cut lengthwise into wedges
1/3 C. Olive Gourmet Cinnamon-Pear Balsamic 2 Tbsp Olive Gourmet Natural Butter EVOO
3/4 tsp kosher salt or sea salt
Heat oven to 400º F.
Whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil. In a large bowl toss the sweet potato wedges with the balsamic-olive oil mixture. Arrange the potato wedges on a shallow 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.