Kitchen Kettle Village
6
30 minutes
45 minutes
American
Sides & Soups
2 Tbsp. Olive Basin Savory Butter Olive Oil
1/3 c. Cinnamon Pear Balsamic Vinegar
4 medium sweet potatoes, washed, peeled & cut lengthwise into 8 wedges
1 tsp. sea salt
Preheat oven to 400F.
Thoroughly whisk together the olive oil and balsamic. In a large bowl, toss the sweet potato wedges with the mixture to coat.
Place on a parchment lined baking sheet in a single layer and sprinkle with sea salt. Bake until browned and crispy for about 30 minutes, flipping once.
