Cinnamon Pear Balsamic Roasted Sweet Potatoes

4 medium sweet potatoes, peeled & cut lengthwise into 8 wedges

1/3 c TTOV's Cinnamon-Pear Balsamic

2 TBSP TTOV's Boldly Butter EVOO

3/4 tsp kosher salt or sea salt

Heat oven to 400 deg. Cut a piece of parchment paper to fit the bottom of a half sheet pan. Whisk together the cinnamon-pear balsamic and butter EVOO. In a large bowl, toss to coat the sweet potato wedges with 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 has caramelized.