4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges
⅓ cup Cinnamon-Pear Balsamic Vinegar
2 Tablespoons Butter Extra Virgin Olive Oil
¾ teaspoon kosher salt or sea salt
Heat oven to 400 degrees. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan. Thoroughly shake or whisk together the Cinnamon-Pear Balsamic Vinegar and Butter 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 overcrowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.