Cinnamon Pear Balsamic Roasted Sweet Potatoes


  • 4 medium sweet potatoes, peeled and cut length wise into 8 wedges each
  • ¾ tsp Kosher Salt or Sea Salt
  • ⅓ cup Bella Oliva Cinnamon Pear Balsamic Vinegar
  • 2 tbsp Bella Oliva Single Varietal EVOO


  1. Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan. Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and the olive oil.
  2. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-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.

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