Have you ever experienced an Olive Oil and Vinegar Taproom? Come in to the newest addition to downtown Wayne, PA and experience a new taste! Sip and see what everyone is buzzing about!
Ingredients: 4 medium sweet potatoes, peeled and cut length wise into 8 wedges each ¾ tsp Kosher Salt or Sea Salt ⅓ cup Bella Oliva Cinnamon Pear Balsamic Vinegar 2 tbsp Bella Oliva Single Varietal EVOO
Directions: Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan. Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and the olive oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-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.
