4 medium sweet potatoes, diced into 1-inch pieces.
4 Tablespoons Pompeian Rosé Balsamic Vinegar
4 Tablespoons Pompeian Organic Smooth Extra Virgin Olive Oil
½ Tablespoon honey
½ teaspoon sea salt
½ teaspoon ground pepper
3 teaspoons green onions, sliced thinly
- Preheat the oven to 375F.
- Whisk together Pompeian Rosé Balsamic Vinegar, Pompeian Organic Smooth Extra Virgin Olive Oil, honey, and salt and pepper in a medium bowl. Add sweet potato pieces and toss to coat well.
- Spread sweet potatoes on a large parchment lined or greased baking sheet. Bake for 30-35 minutes, flipping potatoes mid-way through.
- Serve sprinkled with green onions.