1/3 cup Olive & Kickin’ Serrano Honey Vinegar
3/4 teaspoon kosher salt or sea salt
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