Cranberry-Pear Glazed Sweet Potatoes With Rosemary
1 - 2 pounds sweet potatoes, peeled and diced into 1" pieces (about 3 cups)
1/3 cup Olive’s Oil Cranberry-Pear white balsamic
1 tablespoon Olive’s Oil Hojiblanca Extra Virgin Olive Oil
3" sprig fresh rosemary, leaves stripped from stem & roughly chopped
Sea salt & fresh cracked pepper to taste
Preheat the oven to 375°
In a large bowl whisk the olive oil and balsamic together until thoroughly combined. Add the rosemary and potatoes - toss to coat and combine evenly.
In a large roasting pan lined with parchment, arrange the potatoes in a single layer,
drizzling with any remaining marinade. Sprinkle liberally with sea salt and fresh ground pepper.
Roast the potatoes for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning and serve.