Cinnamon Pear Sweet Potatoes
4 medium sweet potatoes, peeled & cut lengthwise into 8 wedges
1/4 cup Extra Virgin Olive Oil
3/4 tsp Kosher sea salt
Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half size cookie sheet. Thoroughly shake or whisk together the Balsamic Vinegar and the 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.