4 medium sweet potatoes, each peeled and cut lengthwise into 8 wedges
1/3 cup dark balsamic vinegar, plain or flavoured (suggested flavours: Maple, Espresso, Cinnamon-Pear)
2 tablespoons olive oil, plain or flavoured (suggested flavours: Butter, Garlic, Tuscan Herb)
3/4 teaspoons salt
Heat oven to 400°F. Line a pan with parchment paper.
Vigorously shake or whisk together the dark balsamic vinegar and olive oil. In a large bowl, toss the sweet potato wedges with the oil-vinegar mixture.
Arrange the potato wedges on the pan in a single layer, then sprinkle with sea salt. Roast for 45 minutes, or until potatoes are tender and the balsamic coating has caramelized.