Sweet Potato Fries

4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges
1/3 cup OLIVE & VINE Warm Cinnamon Pear balsamic vinegar
2 tablespoons + 1 teaspoon melted butter   
3/4 teaspoon sea salt

Heat oven to 400F degrees. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan or baking sheet. 
Thoroughly shake or whisk together the Warm Cinnamon Pear balsamic vinegar and the butter.  In a large bowl, toss to liberally coat the sweet potato wedges with the 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.