2 Tbsp SOOC Butter Infused Olive Oil
⅓ cup SOOC Cinnamon Pear Balsamic Vinegar
4 medium Sweet Potatoes, washed, peeled, and cut lengthwise into 8 wedges
1 tsp SOOC Sicilian Sea Salt or Truffle Sea Salt
Preheat oven to 400°F. Thoroughly whisk together the Butter Olive Oil and Cinnamon Pear Balsamic. In a large bowl, toss the sweet potato wedges with the mixture to coat.
Place on a parchment lined baking sheet in a single layer and sprinkle with Sicilian or Truffle Sea Salt. Bake until browned and crispy for about 30 minutes, flipping once.