Best Sweet Potato Fries
- 4 medium Sweet Potatoes, peeled & cut lengthwise into 8 wedges
⅓ cup Maine-ly Drizzle Cinnamon Pear Balsamic Vinegar
¼ cup Maine-ly Drizzle Arbequina Extra Virgin Olive Oil
- ¾ tsp Kosher Sea Salt
Heat oven to 400F.
Line a half size cookie sheet with parchment paper. Shake or whisk together the Balsamic Vinegar and the 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.