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 400°. 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.