Sweet Potato Wedges Cinnamon: Deliciously Easy Recipe

Sweet Potato Wedges Cinnamon have become my absolute go-to for a simple yet incredibly satisfying snack or side dish. I remember the first time I tried making them myself; I was aiming for a healthier alternative to fries, and oh boy, did these deliver! The aroma of warm cinnamon filling my kitchen as they baked was pure bliss. These aren’t just any wedges; they’re a delightful dance of sweet and savory, with a crispy exterior that gives way to a soft, pillowy inside. If you’re looking for an easy cinnamon sweet potato wedges recipe that’s both delicious and comforting, you’re in the right place. Let’s get cooking!

Why You’ll Love These Sweet Potato Wedges Cinnamon

You’re going to adore these wedges for so many reasons. They’re the perfect balance of sweet and savory, making them an irresistible treat.

• Perfectly Crispy and Tender: They boast a delightful contrast, with a satisfying crisp exterior and a fluffy, tender inside you’ll crave.
• Quick and Easy Preparation: With just 10 minutes of prep and 20 minutes of cook time, these easy cinnamon sweet potato wedges are perfect for busy weeknights.
• Healthy and Wholesome: Packed with vitamins and fiber, these are a guilt-free way to enjoy a delicious side or snack.
• Crowd-Pleasing Flavor: The warm cinnamon and natural sweetness of the potato are a hit with both kids and adults.
• Versatile Side Dish: These baked cinnamon sweet potato wedges pair beautifully with everything from grilled chicken to hearty stews.
• Delicious Dipping Sauce: The accompanying cinnamon marshmallow sauce adds an extra layer of creamy, sweet indulgence.

Ingredients for Sweet Potato Wedges Cinnamon

Gather these simple ingredients for delicious cinnamon seasoned sweet potato wedges:

• 2 medium to large sweet potatoes – Choose firm ones, about 1 pound each.
• 1 tablespoon olive oil – Helps them crisp up and distributes the spices evenly.
• 1 teaspoon ground cinnamon or pumpkin pie spice – For that warm, cozy flavor. You can also use a blend for extra depth.
• 1/4 teaspoon kosher salt – Balances the sweetness and brings out the potato’s flavor.
• 3/4 cup marshmallow creme – This is the base for our incredibly dreamy dipping sauce.
• 1/4 cup heavy cream – Makes the sauce rich and smooth.
• 2 tablespoons light brown sugar – Adds a touch of caramel sweetness to the sauce.
• 1 teaspoon vanilla extract – Enhances all the other flavors in the sauce.
• 1/2 teaspoon ground cinnamon – For another hit of cinnamon in the sauce.
• Flaky sea salt for topping (optional) – A little sprinkle adds a delightful crunch and flavor pop.

How to Make Sweet Potato Wedges Cinnamon

Whipping up these delicious sweet potato wedges cinnamon is a breeze, and the results are so rewarding! Get ready for a treat that’s perfect for any occasion.

Preparing the Sweet Potatoes

1. Step 1: First things first, preheat your oven to a hot 425°F (220°C). This high heat is key to getting that perfect crispiness. Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
2. Step 2: Place your prepared sweet potato wedges into a large bowl. Drizzle them generously with 1 tablespoon of olive oil. Then, sprinkle over the 1 teaspoon of ground cinnamon (or pumpkin pie spice) and the 1/4 teaspoon of kosher salt. Toss everything together until each wedge is beautifully coated. I love how the cinnamon immediately starts to release its warm aroma!
3. Step 3: Spread the seasoned wedges in a single layer onto your prepared baking sheet. Make sure they have a little space between them; this is crucial for achieving those lovely crispy edges rather than steaming them.

Baking to Perfection

1. Step 4: Now, slide that baking sheet into your preheated oven. Bake for about 12-15 minutes. You’ll start to see them soften and smell amazing.
2. Step 5: Carefully remove the baking sheet, and using a spatula, give the wedges a good toss. This ensures they cook evenly on all sides.
3. Step 6: Return the sheet to the oven and continue baking for another 5-10 minutes. They should be mostly tender and just beginning to show some lovely golden-brown spots.
4. Step 7: For that irresistible crispiness, turn on your oven’s broiler for 3-4 minutes. Keep a close eye on them during this stage; you want them golden and crisp, not burnt! Once they look perfectly browned and irresistible, remove them from the oven and let them cool for about 5 minutes before serving.

Creating the Cinnamon Marshmallow Dipping Sauce

1. Step 8: While the wedges are cooling, it’s time for the magical dipping sauce. In a small bowl, whisk together the 1/4 cup of heavy cream, 2 tablespoons of light brown sugar, 1 teaspoon of vanilla extract, and the 1/2 teaspoon of ground cinnamon. Keep whisking until the brown sugar is completely dissolved.
2. Step 9: Add the 3/4 cup of marshmallow creme to the bowl. Beat everything together until it’s wonderfully smooth and combined. This sauce is so decadent and pairs perfectly with the seasoned wedges.
3. Step 10: Serve your warm, crispy roasted cinnamon sweet potato wedges immediately, sprinkled with optional flaky sea salt, alongside the creamy cinnamon marshmallow dipping sauce. Enjoy every bite!

Pro Tips for the Best Sweet Potato Wedges Cinnamon

Want your wedges to be absolutely perfect every time? I’ve picked up a few tricks along the way that make all the difference for these sweet potato wedges cinnamon.

• Don’t overcrowd the baking sheet! Giving the wedges space allows hot air to circulate, leading to crispier results.
• Using parchment paper is a game-changer for easy cleanup and prevents sticking, which is key for getting those golden edges.
• Letting the wedges cool for a few minutes after baking helps them firm up slightly before serving.

What’s the secret to perfectly crispy sweet potato wedges?

The secret is high heat and not overcrowding the pan! Baking at 425°F and ensuring each wedge has breathing room allows moisture to escape, creating that irresistible crispiness you love in baked cinnamon sweet potato wedges.

Can I make sweet potato wedges cinnamon ahead of time?

You can definitely prep the wedges by cutting and seasoning them up to 24 hours in advance. Store them in an airtight container in the refrigerator. Just be aware they might need a few extra minutes of baking time when you’re ready to cook.

How do I avoid common mistakes with cinnamon sweet potato wedges?

The biggest mistake is overcrowding the pan, which leads to soggy wedges. Another pitfall is not using enough oil, which prevents browning. Lastly, don’t skip the broiler step; it’s essential for achieving that final crisp.

Best Ways to Serve Sweet Potato Wedges Cinnamon

These versatile sweet potato wedges cinnamon are fantastic with so many meals! They’re a perfect complement to grilled chicken or pork chops, adding a touch of sweetness and a delightful texture contrast. For a vegetarian main, try serving them alongside a hearty lentil soup or a black bean burger. They also make an excellent side for a cozy weeknight dinner, like shepherd’s pie or even a simple roasted turkey breast. The warm, cinnamon-spiced flavor makes these cinnamon baked sweet potato fries a delightful addition to any table, especially when paired with their creamy marshmallow dip.

Nutrition Facts for Sweet Potato Wedges Cinnamon

Here’s a look at the approximate nutritional breakdown for these delicious cinnamon sweet potato wedges per serving (this excludes the dipping sauce):

• Calories: Approximately 150-200
• Fat: Approximately 5-8g
• Saturated Fat: Approximately 1-2g
• Protein: Approximately 2-3g
• Carbohydrates: Approximately 25-35g
• Fiber: Approximately 4-6g
• Sugar: Approximately 10-15g
• Sodium: Approximately 100-150mg

Nutritional values are estimates and exclude the dipping sauce.

How to Store and Reheat Sweet Potato Wedges Cinnamon

Even though these sweet potato wedges cinnamon are best enjoyed fresh, I know life gets busy! Luckily, they store and reheat beautifully. First, make sure the wedges have cooled completely on a wire rack. This step is crucial to prevent any sogginess when storing. Once cooled, place them in an airtight container. Stored this way in the refrigerator, your delicious baked cinnamon sweet potato wedges will stay good for about 3 to 4 days. If you want to keep them even longer, freezing is a great option. Arrange the cooled wedges in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container for up to 3 months. When you’re ready to reheat, pop them directly from the fridge or freezer into a preheated oven or air fryer at around 400°F (200°C) until they’re hot and crispy again. This method really helps revive that amazing texture!

Frequently Asked Questions About Sweet Potato Wedges Cinnamon

Can I make sweet potato wedges cinnamon in an air fryer?

Absolutely! Making air fryer cinnamon sweet potato wedges is a fantastic option for an even quicker, crispier result. Toss your seasoned wedges with oil and spices as usual, then arrange them in a single layer in your air fryer basket. Cook at 400°F (200°C) for about 10-15 minutes, shaking the basket halfway through, until they’re golden and tender.

What can I serve with these cinnamon sweet potato wedges?

These sweet potato wedges cinnamon are incredibly versatile. They make a wonderful side for grilled meats like chicken or steak, serve nicely alongside fish tacos, or pair perfectly with a hearty vegetarian chili. For a fun appetizer, serve them with their dipping sauce alongside other finger foods.

Are these sweet potato wedges cinnamon healthy?

Yes, these healthy cinnamon sweet potato wedges are a great option! Sweet potatoes themselves are packed with vitamins A and C, plus fiber. By baking rather than frying and using moderate amounts of oil and spices, you get a nutritious and delicious side dish or snack. The dipping sauce is best enjoyed in moderation due to the sugar content.

What if I don’t have marshmallow creme for the sauce?

No worries if you’re out of marshmallow creme! You can make a delicious alternative dipping sauce for your sweet potato wedges cinnamon. Try whisking together melted butter, brown sugar, and cinnamon until smooth, or create a simple maple-cinnamon glaze by warming maple syrup with a pinch of cinnamon. It won’t be the same creamy texture, but it will still be delicious!

Variations of Sweet Potato Wedges Cinnamon You Can Try

Looking to switch things up with your sweet potato wedges cinnamon? There are so many fun ways to customize this recipe! Here are a few ideas to get your creative juices flowing.

• Spicy Kick: For those who love a little heat, try adding a pinch of cayenne pepper or chili powder along with the cinnamon in spicy cinnamon sweet potato wedges. It adds a wonderful depth of flavor that balances the sweetness.
• Herbaceous Twist: Mix in fresh rosemary or thyme with your cinnamon and salt before baking. These herbs add an earthy, savory note that’s surprisingly delicious with the sweet potato.
• Maple Glazed: Drizzle a bit of maple syrup over the wedges during the last 10 minutes of baking for a richer, caramelized flavor. This creates a delightful sweet potato wedges cinnamon sugar profile.
• Air Fryer Method: If you’re short on time or want extra crispiness, these wedges are fantastic in the air fryer! Follow the same seasoning steps and cook at 400°F (200°C) for about 10-15 minutes, shaking halfway through.

Sweet Potato Wedges Cinnamon: Deliciously Easy Recipe

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• Author: basmer1517
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

Crispy on the outside and pillowy soft on the inside, these Sweet Potato Wedges with Cinnamon Marshmallow Dipping Sauce are a delightful snack or side dish. They offer a perfect balance of sweetness and savory flavor.

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Ingredients

Scale 1x2x3x

• 2 medium to large sweet potatoes, peeled and cut into wedges
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon or pumpkin pie spice
• 1/4 teaspoon kosher salt
• 1/4 cup heavy cream
• 2 tablespoons light brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 3/4 cup marshmallow creme
• Flaky sea salt for topping (optional)

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Instructions

1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Place sweet potato wedges in a large bowl. Drizzle with olive oil, then sprinkle with cinnamon and kosher salt. Toss to coat evenly.
3. Spread seasoned wedges in a single layer on the prepared baking sheet, ensuring they are spaced apart.
4. Bake for 12-15 minutes. Toss the wedges with a spatula to turn them.
5. Continue baking for another 5-10 minutes until mostly cooked and starting to brown.
6. Turn on the broiler and broil for 3-4 minutes, watching closely, until crisp and golden.
7. Remove from oven and let wedges cool for 5 minutes.
8. To make the dipping sauce, whisk together heavy cream, brown sugar, vanilla extract, and cinnamon in a small bowl until sugar dissolves.
9. Add marshmallow creme and beat until fully combined and smooth.
10. Serve warm wedges sprinkled with flaky sea salt, alongside the cinnamon marshmallow dipping sauce.

Notes

• Sweet potato wedges are best eaten fresh for maximum crispness.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
• Freezing cooked wedges is possible; reheat directly from frozen in an oven or air fryer at 400°F until hot and crispy.
• Store leftover dipping sauce in an airtight container in the refrigerator for up to 3 days. Whisk again before serving.
• Nutritional values exclude the dipping sauce.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving (approximately 1/4 of recipe, excluding sauce)
• Calories: Approximately 150-200 (wedges only)
• Sugar: Approximately 10-15g (wedges only)
• Sodium: Approximately 100-150mg (wedges only)
• Fat: Approximately 5-8g (wedges only)
• Saturated Fat: Approximately 1-2g (wedges only)
• Unsaturated Fat: Approximately 4-6g (wedges only)
• Trans Fat: 0g
• Carbohydrates: Approximately 25-35g (wedges only)
• Fiber: Approximately 4-6g (wedges only)
• Protein: Approximately 2-3g (wedges only)
• Cholesterol: 0mg (wedges only)

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