Cinnamon-Pear Balsamic Roasted Sweet Potatoes4 medium sweet potatoes, peeled and cut lengthwise into 8 wedges
1/3 cup MOOC Cinnamon-Pear Balsamic
2 TBSP MOOC Butter Olive Oil
3/4 TSP MOOC Sea Salt
Heat oven to 400.
Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.
In a small bowl, thoroughly whisk together the Cinnamon-Pear Balsamic and Butter Olive Oil.
In a large bowl, toss 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 overcrowding. Sprinkle with MOOC Sea Salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.