Looking for a healthy fry for your kids? Or a tasty side for Thanksgiving? These are sweet! Recipe courtesy of tastealotta.com
4 medium Sweet Potatoes, peeled & cut lengthwise into 8 wedges
⅓ cup Two Rivers Cinnamon Pear Balsamic Vinegar
¼ cup Two Rivers Extra Virgin Olive Oil
¾ tsp Kosher Sea Salt
Heat oven to 400F. Line a half size cookie sheet with parchment paper. Shake or whisk together the Balsamic Vinegar and the 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.
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