4 medium Sweet Potatoes; cut lengthwise into 8 wedges
2 tbsp SOOC Cinnamon-Pear Dark Balsamic Vinegar
3 tbsp SOOC Butter ‘Taste’ Olive Oil
¾ tsp Vancouver Island Sea Salt


Preheat the oven to 400*F.

In a small bowl, thoroughly whisk together SOOC Cinnamon-Pear Balsamic and SOOC Butter Olive Oil.

In a large bowl, toss sweet potato fries in olive oil and vinegar combination, coat evenly.

Spread fries on a parchment paper lined baking sheet in a single layer. Sprinkle sea salt over fries.

Roast for 45 min, or until tender, and the balsamic has caramelized.

SUBSTITUTIONS: When it comes to sweet potatoes, nearly anything goes! Just to get you going, here are a few more of our favourite combinations.
Smoky Chipotle Olive Oil or Harissa Olive Oil with Espresso Dark Balsamic Vinegar
Garlic Olive Oil and Black Mission Fig Dark Balsamic Vinegar
Herbs de Provence Olive Oil with Lavender Dark Balsamic
Milanese Gremolata Olive Oil with Neapolitan Herb Dark Balsamic