Description
Crispy on the outside and pillowy soft on the inside, these Sweet Potato Wedges are a delightful snack or side dish. Paired with a rich brown sugar cinnamon marshmallow dipping sauce and finished with a sprinkle of flaky sea salt, they offer a perfect balance of sweetness and savory flavor for any occasion.
Ingredients
Sweet Potato Wedges
- 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
Dipping Sauce
- 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
Optional Topping
- Flaky sea salt for topping
Instructions
- Preheat the oven: Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper and set aside for easy cleanup.
- Prepare the sweet potatoes: Place the peeled and cut sweet potato wedges into a large mixing bowl. Drizzle with olive oil, then sprinkle with ground cinnamon and kosher salt. Toss well to coat each wedge evenly with the seasoning and oil.
- Arrange on baking sheet: Spread the seasoned sweet potato wedges on the prepared baking sheet in a single layer, making sure they are evenly spaced and not touching. This helps them crisp properly during baking.
- Bake the wedges: Bake in the preheated oven for 12 to 15 minutes. Then toss the wedges with a spatula to turn them and continue baking for an additional 5 to 10 minutes until they are mostly cooked and starting to brown.
- Broil for crispness: Turn on the oven broiler and broil the wedges for 3 to 4 minutes, watching closely, until they develop a crisp, browned exterior. Remove from oven promptly as they crisp quickly under the broiler.
- Cool slightly: Let the wedges rest on the baking sheet for 5 minutes to allow them to firm up and cool slightly.
- Make the dipping sauce: In a small mixing bowl, whisk together the heavy cream, light brown sugar, vanilla extract, and ground cinnamon until the sugar dissolves. Add the marshmallow creme and beat until the sauce is fully combined and smooth.
- Serve: Transfer wedges to a serving platter. Sprinkle with flaky sea salt if desired, and serve warm alongside the cinnamon marshmallow dipping sauce for dipping.
Notes
- Storage: Sweet potato wedges are best eaten fresh for maximum crispness. Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven or air fryer to restore crispiness.
- Freezing: You can freeze cooked wedges after baking. Reheat directly from frozen in an oven or air fryer at 400°F until hot and crispy.
- Dipping Sauce: Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Whisk again before serving to regain smoothness and fluffiness.
- Nutrition Note: Nutritional values exclude the dipping sauce.
- Equipment: Glass mixing bowls, whisk, half sheet baking sheet.
