Listed in: Snacks
4 medium sweet potatoes, peeled and thinly sliced
1/3 c. Oilerie® Pear Balsamic Vinegar
2 Tbsp. Oilerie® Cinnamon EVOO
3/4 tsp. Oilerie® Himalayan sea salt
Heat oven to 400. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan. Thoroughly shake or whisk together the balsamic and oil. In a large bowl, combine potato slices and balsamic/oil mixture. Toss until liberally coated. Arrange wedges on parchment paper-lined pan in single layer. Sprinkle with sea salt. Roast for 45 minutes until crispy and the balsamic glaze has caramelized.
Recipe Pictures - Hover cursor to scroll if several images:This recipe currently has 0 pictures.
This recipe currently has 0 comments. Add your own comment in the right hand menu.
Add New Recipe Contact us about this Recipe Tell a Friend about this Recipe Printer Friendly Version Liquid Conversions Weight Conversions Temperature Conversions Gas Mark Tables Vegetable Cooking Times Length Conversions
Rate this Recipe: Comment on this Recipe:
For spam prevention, enter code:
Code:
Other Recipes in this Category:
The "Big Game" Almonds Seasoned Oyster Crackers Oven Roasted Chickpeas Cinnamon Tortilla Chips Spicy Popcorn
