These Cinnamon Pear Balsamic Sweet Potato Fries offer the perfect balance of sweet, savory, and caramelized flavor. Roasting brings out the natural sweetness of the sweet potatoes while creating crisp edges and a tender center. Cinnamon Pear Dark Balsamic  adds warm spice notes and subtle fruit sweetness that complement the earthy richness of the potatoes beautifully. As the balsamic caramelizes, it creates a glaze that enhances every bite with layers of sweetness, tanginess, and depth. The result is a side dish that feels comforting and familiar while offering a unique flavor twist that's perfect for weeknight dinners, holiday meals, or casual entertaining.

I N G R E D I E N T S :

• 4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges
• 1/3 cup Rocky Mountain Olive Oil Cinnamon Pear Dark Balsamic Vinegar
• 2 tablespoons Rocky Mountain Olive Oil Butter Infused Olive Oil
  
• 3/4 teaspoon kosher salt or sea salt

I N S T R U C T I O N S :

1. Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.
2. Thoroughly shake or whisk together the Cinnamon Pear dark balsamic vinegar and Butter infused olive oil. In a large bowl, toss to liberally coat the sweet potato wedges with the emulsified balsamic vinegar-olive oil mixture.
3. 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. 

N U T R I T I O N A L   I N F O :

Estimated per serving: 230 calories • 3g protein • 30g carbs • 11g fat • 170mg sodium

Estimated values may vary based on sweet potato size, oil usage, and ingredient brands.