Total Time: 45 Minutes
Combine:
1/4 cup olive oil
1/4 cup balsamic vinegar
3 Tbsp. brown sugar
4 sweet potatoes, peeled, cut into 8 wedges each (2 lb)
Salt and black pepper to taste
Garnish:
Chopped toasted walnuts
Crumbled Gorgonzola
Preheat over to 435, Line a baking sheet with foil.
Combine oil, vinegar, brown sugar in a small measuring cup
Arrange wedges in a single layer on prepared baking sheet. Pour balsamic mixture over wedges and gently toss to coat; season with salt and pepper.
Roast wedges, turning halfway through, until fork-tender, about 30 minutes
Garnish wedges with walnuts and Gorgonzola
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