4 medium sweet potatoes, diced into 1-inch pieces.

4 Tablespoons Pompeian Rosé Balsamic Vinegar

4 Tablespoons Pompeian Organic Smooth Extra Virgin Olive Oil

1 teaspoon

2 Tablespoons

½ Tablespoon honey

½ teaspoon sea salt

½ teaspoon ground pepper

3 teaspoons green onions, sliced thinly


  1. Preheat the oven to 375F.
  2. 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.
  3. Spread sweet potatoes on a large parchment lined or greased baking sheet. Bake for 30-35 minutes, flipping potatoes mid-way through.
  4. Serve sprinkled with green onions.