Sweet and spicy with a crunchy, caramelized layer of cinnamon sugar. Packed with vitamins, minerals and beta carotene, sweet potatoes are nutritious and delicious. Honey Ginger Balsamic is in excellent company with our Cinna Nilla Sugar and Vanilla Bean Salt. Get ready to fall in love with sweet potatoes all over again!
Time: 30 min
Serves 4-6Rating
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Loading...| 4 medium sweet potatoes, scrubbed clean, cut into wedges | |
| 1/3 cup Honey Ginger Balsamic | |
| 2 Tbl Roasted Garlic Avocado Oil | |
| Cinna Nilla Sugar | |
| Vanilla Bean Sea Salt | |
| Marash Chile Flakes |
| 1. | Preheat oven to 375°F. In a bowl, whisk together the Honey Ginger Balsamic and Roasted Garlic Avocado Oil. |
| 2. | Place the sweet potato wedges in the balsamic and oil mixture and toss to coat. Move to a parchment-lined sheet pan and spread into an even layer. Sprinkle with the Cinna Nilla Sugar, Vanilla Bean Sea Salt and Marash Chile Flakes. |
| 3. | Roast for 15 minutes then use a spatula to turn the potatoes. Continue roasting for another 15 minutes or until the sweet potatoes are tender and the sugars have caramelized and you have lots of browned, toasty bits (that's the good stuff.) |
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