4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges
1/3 cup Emerald Coast Cinnamon-Pear Balsamic  

2 tablespoons Emerald Coast Organic Butter Olive Oil  
3/4 teaspoon kosher salt or sea salt

Heat oven to 400 degrees. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll or cookie pan. 

Thoroughly shake or whisk together the Cinnamon Pear Balsamic and Butter Olive Oil.  In a large bowl toss 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. 

Baked Sweet Potato Fries
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