Roasted Sweet Potato Wedges with Cinnamon (Printable)

Golden, crispy sweet potato wedges with warm cinnamon and a hint of spice. Perfect as a healthy side or snack.

# What You’ll Need:

01 - 2 large sweet potatoes (about 1.75 lbs), scrubbed and cut into wedges

02 - 2 tablespoons olive oil

03 - 1 teaspoon ground cinnamon

04 - ½ teaspoon smoked paprika

05 - ½ teaspoon fine sea salt

06 - ¼ teaspoon freshly ground black pepper

07 - 1 tablespoon chopped fresh parsley

08 - 1 tablespoon toasted sesame seeds

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

02 - In a large bowl, toss the sweet potato wedges with olive oil, cinnamon, smoked paprika, salt, and pepper until evenly coated.

03 - Arrange the wedges in a single layer on the prepared baking sheet, ensuring they are not crowded.

04 - Roast for 25 to 30 minutes, turning once halfway through, until the wedges are golden brown and crispy at the edges.

05 - Remove from the oven and transfer to a serving platter. Garnish with chopped parsley and sesame seeds. Serve hot.

01 -

These wedges develop the most incredible caramelized edges that make you wonder why you ever bothered with regular fries.
The prep takes just minutes but tastes like youve spent hours perfecting the balance of sweet and savory.

02 -

Using parchment paper isnt just for easy cleanup, it actually helps the wedges develop better color without sticking or burning.
Sweet potatoes continue cooking for a few minutes after removing from the oven, so pull them out when they look almost done but not quite.

03 -

Soak cut sweet potatoes in cold water for 30 minutes before roasting to remove excess starch, resulting in crispier exteriors.
For a dessert variation, toss the hot roasted wedges with a mixture of coconut sugar and extra cinnamon right after they come out of the oven.