The cinnamon pear balsamic roasted sweet potatoes have a unique depth of flavor. You may make these with the potato skins peeled or unpeeled. If you decide to go the unpeeled route, we recommend using new sweet potatoes. Enjoy as part of the meal or as a snack!
What you’ll need:
4 Medium Sweet Potatoes, cut into wedges, peeled or unpeeled
1/3 Cup Cinnamon Pear Balsamic
2 Tablespoons Butter Olive Oil
1 Teaspoon Sea Salt
Heat oven to 400° F. Cut a piece of parchment paper to fit the bottom of a large sheet pan. Whisk together the Cinnamon Pear Balsamic and Butter Olive Oil until emulsified. In a large bowl, mix the sweet potatoes with the olive oil and balsamic mixture until the potatoes are well coated. Arrange the potatoes on the parchment paper-lined pan in a single layer. If the sweet potato wedges are unpeeled, lay the potatoes with the unpeeled side down. Sprinkle with sea salt and roast for 45 – 50 minutes until tender and the balsamic glaze has caramelized.