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Maple Balsamic Roasted Sweet Potato Wedges

February 02, 2019

INGREDIENTS

4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges
⅓ cup Maple Dark Balsamic
2 Tbs. Butter Infused Olive Oil
¾ sea salt

DIRECTIONS

Heat oven to 400°F. Cut a piece of parchment paper to fit the bottom of a half sheet pan.

In a large bowl, thoroughly whisk together the balsamic and olive oil to form an emulsion. Add sweet potatoes and toss to coat.

Arrange the potato wedges on the parchment paper in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic has caramelized.

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