Cinnamon-Pear Balsamic Sweet Potatoes

Cinnamon-Pear Balsamic Sweet Potatoes
4 medium sweet potatoes, peeled and each cut
lengthwise into 8 wedges, or into slices (rounds)
1/3 cup Cinnamon-Pear Balsamic 
2 tablespoons Savoury Butter Infused 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 Infused 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.