baked-sweet-potato-fries-with-honey-spice-dip.ashx.jpgINGREDIENTS:

4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges
1/3 cup Cinnamon-Pear Balsamic  
2 tablespoons All Natural Organic Butter Extra Virgin Olive Oil  
3/4 teaspoon kosher salt or sea salt

PREPARATION:

Heat oven to 400F. 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 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 over-crowding.  Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.