Sweet, with a hint of tartness and spice make these sweet potato wedges irresistible.
Cooking Time: 45 Min Servings: 4-6
4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges
2 tablespoons The Olive Scene Blood Orange Extra Virgin Olive Oil
¾ teaspoon kosher salt or sea salt
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 Balsamic Vinegar, Olive Oil and salt.
Place potatoes in a large bowl and toss with the vinegar to liberally coat the sweet potato wedges.
Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding.
Sprinkle with sea salt and roast for 35-45 minutes until tender and the balsamic glaze has caramelized