Cinnamon-Pear Balsamic Roasted Sweet Potatoes

Needed for this Recipe:

Sunshine Coast Olive Oil Co. Vegan ‘Butter’ Olive Oil (100% Dairy free)

Sunshine Coast Olive Oil Co. Aged Cinnamon-Pear Dark Balsamic



• 4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges

• ⅓ cup Sunshine Coast Olive Oil Co. Cinnamon-Pear Dark Balsamic

• 2 tablespoons Sunshine Coast Olive Oil Co. Vegan Butter Infused Olive Oil

• ¾ teaspoon kosher salt or sea salt


Heat oven to 400°F. 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 Butter 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.