Sweet potato fries are a big hit in my house. It’s the one thing where we never seem to have any leftovers. Given my love for cinnamon and pears too, this side dish recipe from Vancouver Olive Oil Company will definitely be on our holiday table.
4 medium sweet potatoes, peeled and each cut lengthwise into 8 wedges
1/3 cup VOOC Cinnamon-Pear Balsamic
2 tablespoons VOOC All Natural Organic Butter Extra Virgin 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 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.
Recipe by Rachel Bradley-Gomez
Vancouver Olive Oil Company, 2571 West Broadway, 604-737-7171,Vooc.ca
Last modified: December 16, 2012