Since we put out Cinnamon Pear Balsamic Vinegar at the Farmers’ Market this week, we wanted to post this recipe on our blog too!


  • 4 medium sweet potatoes, peeled and each cut
  • lengthwise into 8 wedges
  • 1/3 cup Cinnamon-Pear Balsamic
  • 2 tablespoons All Natural Organic Butter Extra Virgin Olive Oil
  • 3/4 teaspoon kosher salt or sea salt


  1. Heat oven to 400F.
  2. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan or rimmed cookie sheet.
  3. Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil.
  4. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.
  5. Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding.
  6. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.

Reposted from the Veronica Foods Blog.