Cinnamon-Pear Roasted Sweet Potatoes

October 15, 2016



OMG!  Are you ready for these?









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.

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