Sweet Potato Cinnamon Wedges

If you are searching for an appetizer or snack that is both comforting and a touch indulgent these sweet potato wedges deliver in every bite The wedges are roasted until caramelized and finished with a fluffy cinnamon marshmallow dip This has become my go to for family gatherings or a movie night treat because it is zero fuss yet always impressive

The first time I served these at Thanksgiving they outshined the pie and now they have a permanent place at our table

Ingredients

• Sweet potatoes: Choose firm heavy ones with smooth skin for the best results They form the base of the recipe and roast up sweet and creamy
• Olive oil: Helps the potatoes crisp in the oven while giving a subtle savory note Choose extra virgin for its purity
• Ground cinnamon or pumpkin pie spice: Brings familiar warmth and aroma Fresh spices make all the difference
• Kosher salt: Balances the sweetness and intensifies the potato flavor Choose flaky salt for serving if you want an elevated finish
• Heavy cream: Adds richness and creaminess to the dipping sauce Full fat is key
• Light brown or dark brown sugar: Lends the sauce a caramel depth Dark gives a deeper flavor if you prefer
• Vanilla extract: Adds floral sweetness and boosts the marshmallow flavor Pure extract is best
• Marshmallow creme: Gives the dip its signature fluff and classic nostalgic taste Use a fresh unopened jar for the best texture
• Flaky sea salt: For a hint of crunch and a pop of flavor at the end

Instructions

Prepare for Roasting:

Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup Arrange everything you need within reach for smooth prep

Season the Wedges:

Place peeled and cut sweet potato wedges into a large mixing bowl Drizzle over the olive oil and sprinkle with your choice of spice and kosher salt Toss everything together by hand or with a silicone spatula ensuring the edges get coated for maximum caramelization

Arrange on the Pan:

Space the seasoned wedges out on the baking sheet with a little room between each so they roast not steam Overcrowding can cause soggy results so give them space

Roast to Perfection:

Place the pan on the middle oven rack Bake for 12 to 15 minutes then use a spatula to gently toss the wedges Return to the oven for another 5 to 10 minutes aiming for golden edges and soft centers

Crisp Under the Broiler:

Turn your broiler on high Slide the wedges under for 3 to 4 minutes watching closely for deep browning and crisp tips This final blast makes the potatoes irresistible

Cool Down:

Remove from the oven and let the wedges rest on the pan for 5 minutes to finish crisping and to keep your fingers safe for serving

Mix the Dip Base:

While the wedges cool whisk together heavy cream brown sugar vanilla and ground cinnamon in a small mixing bowl Mix energetically until the sugar dissolves and aromas bloom

Fold in Marshmallow Creme:

Add the marshmallow creme to your spiced cream Using a hand whisk or spatula fold and beat until smooth fluffy and fully combined The dip should hold soft peaks and smell like a bakery

Finish and Serve:

Scatter flaky sea salt over the warm wedges for extra zing Arrange on a platter with a side of the cinnamon marshmallow dip Serve while everything is still warm and pillowy

Cinnamon is my favorite part since it reminds me of cozy holiday mornings My family now expects a double batch of the dip every time or it is simply not enough

Storage Tips

For best results eat your sweet potato wedges fresh out of the oven That way you get crispy exteriors and a soft center If you do have leftovers store them in an airtight container in the refrigerator for up to three days To bring back the crisp use a hot oven or air fryer instead of the microwave

Ingredient Substitutions

If you are out of marshmallow creme try a blend of whipped cream cheese and a touch of maple syrup as a dip For extra crunch use pumpkin pie spice in place of plain cinnamon and experiment with honey or coconut sugar instead of brown sugar

Serving Suggestions

Serve these wedges as an after school snack a fun brunch side or with turkey burgers for a twist on fries They make a playful side for holiday dinners and disappear fast at potlucks Never underestimate how fast a plate can vanish in a room full of hungry kids

Cultural and Historical Context

Baked sweet potatoes have been cherished in American kitchens for generations While traditional casseroles use the classic marshmallow topping this version borrows that nostalgic comfort but makes it finger food friendly

Seasonal Adaptations

Sweet potatoes are best and sweetest in the fall and winter Try local varieties for deeper flavor Using pumpkin pie spice makes this a natural fit for autumn gatherings A sprinkle of toasted pecans adds crunch and ties in Southern traditions

Success Stories

This recipe turned my skeptical brother into a sweet potato superfan Now he requests it even in summer I had a neighbor bring a big tray to a tailgate party and I came home with only the dipping bowl not a single wedge left

Freezer Meal Conversion

Bake a double batch and cool before freezing flat in a single layer on a baking sheet Once frozen transfer to a bag or container Reheat straight from frozen at a high temperature until crispy Warm the sauce separately and whisk before serving

These wedges always disappear fast from the table and the marshmallow dip is the star Don't be surprised if these become your new holiday tradition

Recipe FAQs

→ How do I make the wedges extra crispy?

Ensure the wedges are spaced apart on the baking sheet and broil briefly after baking for a crisp finish.

→ Can I substitute marshmallow creme in the dip?

If marshmallow creme isn't available, melt regular marshmallows with the cream mixture until smooth.

→ How long can I store leftover wedges?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to regain crispness.

→ Is it possible to freeze the wedges?

Yes, freeze after baking and reheat directly from frozen at 400°F until hot and crispy.

→ What spices work well besides cinnamon?

Pumpkin pie spice or a dash of smoked paprika can add interesting flavor twists to the wedges.