Packed with vitamins and sweet and delicious, these potatoes are like you've never tasted before!
4 medium sweet potatoes peeled and each slice lengthwise into 1/4 to 1/2 inch-thick slices
⅓ cup "Olive the Best" Cinnamon-Pear Balsamic
2 tbsp "Olive the Best" Organic Extra Virgin Butter Olive Oil (vegan / no dairy)
¾ tsp kosher salt or sea salt
1 tbsp dry oregano
1
Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.
2
Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil.
3
In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.
4
Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding.
5
Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.
Ingredients
4 medium sweet potatoes peeled and each slice lengthwise into 1/4 to 1/2 inch-thick slices
⅓ cup "Olive the Best" Cinnamon-Pear Balsamic
2 tbsp "Olive the Best" Organic Extra Virgin Butter Olive Oil (vegan / no dairy)
¾ tsp kosher salt or sea salt
1 tbsp dry oregano
Recent Comments