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Cinnamon Pear Balsamic Roasted Sweet Fries


4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges
1/3 cup D’Avolio Cinnamon-Pear Balsamic Vinegar

2 tablespoons D’Avolio Butter Olive Oil
3/4 teaspoon kosher salt or sea salt


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  D’Avolio Cinnamon-Pear balsamic vinegar and D’Avolio Butter 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.

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