Name: Sweet Potato Wedges with Cinnamon Marshmallow Dipping Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 medium to large sweet potatoes, peeled and cut into wedges; 1 tablespoon olive oil; 1 teaspoon ground cinnamon or pumpkin pie spice; ¼ teaspoon kosher salt; ¼ cup heavy cream; 2 tablespoons light brown sugar (dark brown sugar can also be used); 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon; ¾ cup marshmallow creme; Flaky sea salt for topping

Jump to Recipe· 3.9 from 15 reviews

I am so excited to share with you one of my absolute favorite comfort snacks: Sweet Potato Wedges with Cinnamon Marshmallow Dipping Sauce Recipe. These wedges have this magical mix of crispy edges and soft, fluffy centers that always leave me wanting more. Paired with a luscious, sweet dipping sauce infused with cinnamon and marshmallow, they turn a simple side into something truly special. I love how this recipe balances warmth, sweetness, and a touch of spice, making it perfect for cozy moments or festive gatherings.

Why You’ll Love This Sweet Potato Wedges with Cinnamon Marshmallow Dipping Sauce Recipe

What makes this recipe stand out for me is the incredible flavor combination. The natural sweetness of the roasted sweet potatoes blended with the warm cinnamon creates a cozy, inviting taste. The crunch on the outside gives way to a soft, pillowy bite inside, which pairs amazingly with the sweet, creamy cinnamon marshmallow dipping sauce that adds a playful touch of decadence I just can’t resist.

Another reason I love making this dish is how easy it is to pull together. You only need a handful of simple ingredients that you probably already have at home, and the baking process is straightforward with minimal hands-on time. Whether I’m serving these for a casual weeknight snack, a holiday side, or as a crowd-pleasing appetizer at parties, they always impress without any complex steps.

Ingredients You’ll Need

The image shows a baking tray lined with brown parchment paper, filled with evenly spaced sweet potato wedges that are bright orange with a slightly crispy texture. The wedges have visible seasoning specks and are sprinkled with coarse white salt crystals. A metal spatula is partially under some wedges on the left side of the tray. In the lower right corner, there is a white bowl with a light beige dipping sauce inside. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are beautifully simple yet essential in bringing out the perfect flavor, texture, and color. Each one plays a vital role, from the earthiness of the sweet potatoes to the warm spice of cinnamon and the rich, creamy sweetness of the marshmallow sauce.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Sweet potatoes: I peel and cut medium to large ones into wedges to get that perfect crispy edge and soft center combination.
Olive oil: This helps the wedges roast to a beautiful golden color and adds a subtle richness.
Ground cinnamon or pumpkin pie spice: I use this to infuse warm, cozy spice that pairs wonderfully with the sweet potatoes.
Kosher salt: Just a pinch to enhance all the flavors.
Heavy cream: For a smooth, creamy base in the cinnamon marshmallow dipping sauce.
Light or dark brown sugar: Adds a lovely molasses depth to the sauce’s sweetness.
Vanilla extract: This little addition brings warmth and complexity to the dipping sauce.
Marshmallow creme: The secret ingredient for that fluffy, sweet texture that transforms this from a simple dip to a showstopper.
Flaky sea salt (optional): Sprinkled on top for an added dimension of flavor and a classy finishing touch.

Directions

Step 1: Preheat your oven to 425°F and line a large baking sheet with parchment paper. It helps the wedges roast evenly without sticking.

Step 2: Peel and cut 2 medium to large sweet potatoes into wedges. Try to keep them evenly sized for consistent cooking.

Step 3: Place the wedges into a large mixing bowl. Drizzle 1 tablespoon of olive oil over them, sprinkle with 1 teaspoon ground cinnamon (or pumpkin pie spice) and ¼ teaspoon kosher salt. Toss thoroughly to coat every wedge with flavor.

Step 4: Spread the seasoned wedges evenly on the prepared baking sheet, making sure they are not touching. This spacing is key for crispiness.

Step 5: Bake for 12-15 minutes, then carefully use a spatula to toss the wedges to brown all sides evenly. Pop them back in the oven for another 5-10 minutes.

Step 6: Turn on the broiler and broil the wedges for 3-4 minutes, watching closely so they get crisp and golden without burning.

Step 7: Remove the wedges from the oven and let them cool for about 5 minutes. This resting time helps them firm up perfectly.

Step 8: To make the dipping sauce, whisk together ¼ cup heavy cream, 2 tablespoons light brown sugar, 1 teaspoon vanilla extract, and ½ teaspoon ground cinnamon in a small bowl until smooth.

Step 9: Add ¾ cup marshmallow creme and beat the mixture until fully combined and smooth. The sauce should be fluffy and slightly glossy.

Step 10: Serve the wedges warm, sprinkled with flaky sea salt if desired, alongside the indulgent cinnamon marshmallow dipping sauce. Dip and enjoy immediately!

Servings and Timing

This recipe makes delicious sweet potato wedges for approximately 4 servings, perfect for sharing with friends or family. Prep time is about 10 minutes, with a 20-minute cook time. Including resting and broiling, the total time rounds out to about 35 minutes from start to finish. It’s a quick but thoroughly satisfying treat!

How to Serve This Sweet Potato Wedges with Cinnamon Marshmallow Dipping Sauce Recipe

The image shows a white small bowl filled with creamy white sauce, topped with small green chives. Around the bowl, there are several thick, orange sweet potato wedges with dark brown char marks. One wedge is dipped in the sauce, held by a woman's hand, pointing up from the bowl. The background surface is white marble. The lighting highlights the texture of the sauce and the crispy edges of the sweet potatoes. Photo taken with an iphone --ar 4:5 --v 7

I love serving these sweet potato wedges warm to highlight their crispy edges and soft centers. They make an excellent side dish for rich main courses like roasted chicken, pork loin, or even a hearty turkey dinner. They also work wonderfully as a standalone snack or appetizer, especially when I’m entertaining guests and want something unique but easy.

For presentation, I like to arrange the wedges in a pretty pile on a rustic wooden board or ceramic platter and place the cinnamon marshmallow dipping sauce in a small bowl off to the side, topped with a sprinkle of extra cinnamon or some mini toasted marshmallows for a festive touch. Garnishing with flaky sea salt elevates the flavor and adds a lovely crunch.

When it comes to beverages, I find that a lightly spiced cider or a chilled glass of sparkling wine complements the sweet and cinnamon notes perfectly. For non-alcoholic options, a cinnamon-infused iced tea or a creamy vanilla latte pairs beautifully. These wedges shine at holiday parties, casual family dinners, or even cozy weekend afternoons when I want to feel a bit indulgent.

Variations

I enjoy experimenting with this recipe by swapping out spices or adjusting the dipping sauce for different occasions. For example, you can replace cinnamon with smoked paprika and add a little chili powder for a smoky, spicy twist that pairs wonderfully with a savory dip instead of marshmallow creme. This turns the dish into a more savory snack option.

If you’re vegan or dairy-free, don’t worry! I’ve had success with coconut cream instead of heavy cream and using vegan marshmallow fluff to keep the sauce just as delicious and creamy. You can also bake these wedges in an air fryer if you want to speed up cooking and get that extra crispy finish.

For a more indulgent treat, try adding a bit of nutmeg or cloves to the cinnamon in the dipping sauce, or drizzle the baked wedges with a little maple syrup before serving. You can also toss the wedges with chopped fresh herbs like rosemary or thyme for an herbaceous contrast to the sweetness that’s unexpected and delightful.

Storage and Reheating

Storing Leftovers

If you have any leftovers, I recommend storing the sweet potato wedges in an airtight container in the refrigerator. They’ll keep well for up to 3 days, but remember they might lose some of their crispiness when chilled. The dipping sauce should also go into a separate airtight container in the fridge and will keep for about 3 days as well.

Freezing

While I think these wedges taste best fresh, you can freeze them after baking to save for later. Place cooled wedges on a baking sheet in a single layer and freeze until solid, then transfer to a freezer-safe bag or container. They will keep for up to 1 month frozen. When you want to enjoy them, reheat directly from frozen in the oven or air fryer at 400°F until hot and crispy.

Reheating

The best way to reheat the wedges is in the oven or air fryer to restore that crispy exterior. I avoid microwaving them because it tends to make them soggy. Reheat at 400°F for about 8-10 minutes, checking frequently to prevent burning. The dipping sauce can be stirred up again with a whisk before serving if it has thickened or separated in the fridge.

FAQs

Can I use sweet potato fries instead of wedges for this recipe?

Absolutely! Sweet potato fries work well too. Just adjust the cooking time slightly as fries are typically thinner and cook faster. Keep an eye on them to prevent burning, especially during the broiling step.

Is the cinnamon marshmallow dipping sauce too sweet?

The sauce is sweet but balanced by the warm cinnamon spice and the savory element of flaky sea salt on the wedges. If you prefer a less sweet dip, you can reduce the brown sugar slightly or add a touch of cream cheese for tanginess.

Can I prepare the dipping sauce ahead of time?

Yes, you can make the dipping sauce a day in advance. Store it tightly covered in the fridge, then whisk it again before serving to bring back its fluffy, smooth texture.

What if I don’t have marshmallow creme? Can I substitute it?

If you don’t have marshmallow creme, you can try using mini marshmallows melted gently with heavy cream to mimic the sauce’s texture. Alternatively, marshmallow fluff or even a marshmallow-based frosting can work in a pinch.

Are sweet potato wedges healthier than regular potato wedges?

Sweet potatoes have a different nutrient profile; they’re rich in vitamin A, fiber, and antioxidants, making them a nutritious alternative. This recipe is relatively light, but keep in mind the dipping sauce adds sweetness and richness, so enjoy them as part of a balanced meal.

Conclusion

I truly hope you enjoy making and eating this Sweet Potato Wedges with Cinnamon Marshmallow Dipping Sauce Recipe as much as I do. It’s such a comforting, easy-to-love dish that brings together the best of crispy, sweet, and creamy flavors. Whether you’re sharing with family or treating yourself to a cozy snack, I know this recipe will become a new favorite in your kitchen. Happy cooking!