Sweet Potato Cinnamon Wedges (Printable Version)
Enjoy crispy baked sweet potato wedges with a cinnamon twist and marshmallow cream dip.
# Ingredients:
→ Wedges
01 -
2 medium to large sweet potatoes, peeled and cut into wedges
02 -
1 tablespoon olive oil
03 -
1 teaspoon ground cinnamon or pumpkin pie spice
04 -
1/4 teaspoon kosher salt
05 -
Flaky sea salt, for topping
→ Dipping Sauce
06 -
1/4 cup heavy cream
07 -
2 tablespoons light brown sugar or dark brown sugar
08 -
1 teaspoon vanilla extract
09 -
1/2 teaspoon ground cinnamon
10 -
3/4 cup marshmallow creme
# Steps:
01 -
Preheat oven to 425°F. Line a large baking sheet with parchment paper and set aside.
02 -
Place sweet potato wedges in a large mixing bowl. Drizzle with olive oil and sprinkle with ground cinnamon or pumpkin pie spice and kosher salt. Toss until wedges are evenly coated.
03 -
Evenly distribute seasoned sweet potato wedges on prepared baking sheet, ensuring they are spaced apart and not touching.
04 -
Bake for 12 to 15 minutes. Toss wedges with a spatula, then continue baking for an additional 5 to 10 minutes until fork-tender.
05 -
Switch oven to broil. Broil wedges for 3 to 4 minutes until edges are crisp and golden brown.
06 -
Remove baking sheet from oven and allow wedges to cool for 5 minutes.
07 -
In a small mixing bowl, whisk heavy cream, light or dark brown sugar, vanilla extract, and ground cinnamon until smooth. Add marshmallow creme and beat until fully combined and fluffy.
08 -
Transfer sweet potato wedges to a serving platter. Sprinkle with flaky sea salt and serve alongside cinnamon marshmallow dipping sauce.
# Notes:
01 -
For optimal crispness, avoid overcrowding the baking sheet and serve wedges immediately after broiling.
02 -
Reheat leftover wedges in an oven or air fryer to restore texture. Marshmallow dip can be refrigerated and beaten again before serving.