4 medium sweet potatoes, peeled and cut lengthwise into desired size/wedges
1/3 cup Olive & Kickin’ Serrano Honey Vinegar

4 tablespoons Olive & Kickin’ Picual Extra Virgin Olive Oil
3/4 teaspoon kosher salt or sea salt

 

DIRECTIONS:

Heat oven to 400F.  Cut a piece of parchment paper to fit the bottom of a baking pan.

Thoroughly shake or whisk together the Serrano Honey Vinegar and Extra Virgin Olive Oil.  In a large bowl toss to liberally coat 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