Cinnamon Pear Balsamic Roasted Sweet Potato Wedges

Ingredients

• 4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges
• ⅓ cup Cinnamon-Pear Dark Balsamic  
• 2 tablespoons Butter Infused Extra Virgin Olive Oil  
• ¾ teaspoon kosher salt or sea salt

Instructions

1. Preheat the oven to 400°F.
2. Cut a piece of parchment paper to fit the bottom of a half-sheet or jelly-roll pan.
3. Thoroughly shake or whisk together the Cinnamon-Pear Dark Balsamic and Butter Infused Olive Oil until emulsified.
4. Place the sweet potato wedges in a large bowl. Pour the balsamic and olive oil mixture over the wedges and toss until they are liberally and evenly coated.
5. Arrange the wedges on the parchment-lined pan in a single layer. Avoid overcrowding the pan so the sweet potatoes roast rather than steam.
6. Sprinkle the wedges evenly with salt.
7. Roast for approximately 45 minutes, or until the sweet potatoes are tender and the balsamic mixture has caramelized around the edges.

Serve warm as a flavorful side dish for roasted chicken, pork, turkey, or your favorite fall-inspired meal.