4 medium sweet potatoes, peeled & cut lengthwise into 8 wedges 1/3 cup Ghiggeri’s Cinnamon-Pear White Balsamic 2 tablespoons Ghiggeri’s All Natural Organic Butter Infused Extra Virgin Olive Oil 3/4 teaspoon kosher salt or sea salt
Preheat the oven to 400 F.
Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.
Thoroughly shake or whisk together Ghiggeri’s Cinnamon-Pear White Balsamic & Ghiggeri’s Butter Infused 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.