1/3 cup Midtown Olive Oil Cinnamon-Pear Balsamic
2 tablespoons Midtown Olive Oil All Natural Organic Butter Extra Virgin Olive Oil
3/4 teaspoon kosher salt or sea salt
Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter 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.