Dazzle your taste buds with this combination of Blood Orange Olive Oil and Cinnamon Pear Balsamic Vinegar drizzled over sweet potato halves and baked until caramelized.
Four medium sweet potatoes, washed
Sea salt and freshly cracked pepper to taste
1/3 cup The Olive Scene Blood Orange Olive Oil, divided
3 tablespoon The Olive Scene Cinnamon Pear Balsamic Vinegar
Preheat the oven to 425°
Mix 1/4 cup Blood Orange Olive Oil and 3 tablespoons Cinnamon Pear Balsamic Vinegar with salt and pepper to taste and set aside
Wash and dry the sweet potatoes, leaving them whole.
Use the remaining Blood Orange Olive Oil to rub over the skins of the whole sweet potatoes
Pierce the skin a few times with a fork.
Place in microwave for 10 min, or until just tender and still firm when pierced. Do not over cook.
Place the potatoes on the sheet pan that has been oiled, or lined with parchment.
Cut the potatoes in half, and then score them both ways, without cutting all the way through
Drizzle with the oils and vinegar mixture, adding another grind of pepper to taste. (You can stop at this point and finish the potatoes right before serving)
Bake 10-15 minutes to slightly caramelize the potatoes
*Any combination of oil and vinegar works and gives the potatoes a whole new flavor. Make them savory with Gremolata Oil & Oregano Vinegar, or a bit of heat with Harissa Oil and Espresso Vinegar.