Roasted Sweet Potato Wedges with Cinnamon

The first time I made these cinnamon-spiced sweet potato wedges was on a chilly autumn evening when I'd grown tired of the usual potato side dishes. The kitchen filled with the most comforting aroma as they roasted—warm cinnamon mingling with the natural caramelized sweetness of the potatoes. My skeptical teenager wandered in from homework, drawn by the scent, and ended up stealing wedges straight from the baking sheet.

Last Thanksgiving, I brought these to my in-laws as an alternative to the traditional marshmallow-topped casserole. My father-in-law, who claims to hate sweet potatoes, absent-mindedly reached for one while watching football. I watched as he unconsciously reached for a second, then a third, before finally asking what they were with genuine surprise in his voice.

Ingredients

• Sweet potatoes: Look for medium-sized potatoes with firm, unwrinkled skin—the freshest ones will give you that perfect contrast between crispy exterior and tender interior.
• Ground cinnamon: I once made these with freshly ground cinnamon sticks, and the intensity of flavor was noticeably richer than pre-ground.
• Smoked paprika: This optional ingredient adds a subtle smokiness that balances the sweetness—I discovered this happy accident when I ran out of regular paprika one evening.
• Olive oil: Use a good quality olive oil here since its flavor remains noticeable—I learned this matters more than I initially thought.
• Sesame seeds: Toast these just until they start to pop in the pan for a nutty flavor that complements the sweetness perfectly.

Instructions

Prep your potatoes:

Scrub those sweet potatoes well but leave the skin on—that's where so much nutrition hides, plus it helps with the crispy exterior. Cut them into evenly sized wedges about 1-inch thick at the widest part so they cook uniformly.

Season with intention:

In a large bowl, drizzle the wedges with olive oil first, then sprinkle your spices over them. Use your hands to toss everything together, making sure each wedge gets properly coated with that cinnamon-spice mixture.

Master the arrangement:

The secret to crispiness is space on the baking sheet—crowded potatoes will steam rather than roast. Arrange them skin-side down when possible for maximum contact with the hot pan.

Watch the magic:

At about 15 minutes in, flip each wedge to ensure even browning. You'll know they're done when the edges develop that gorgeous caramelization and you can easily slide a fork through.

Finish with flair:

Transfer to a serving dish while still hot and sprinkle with those toasted sesame seeds and fresh parsley. The residual heat releases the aromatics in both garnishes.

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On a particularly difficult day last winter, I made these sweet potato wedges as comfort food just for myself. Standing in the quiet kitchen, the warm spices filling the air as I ate them straight off the baking sheet, I realized sometimes the simplest foods carry the strongest healing power—a reminder that nourishing yourself can be both easy and deeply satisfying.

Serving Suggestions

After experimenting with countless dips, I've found that a quick yogurt sauce with lemon zest and a bit of garlic creates the perfect cooling counterpoint to these warm, spiced wedges. For plant-based eaters, a simple tahini sauce with lemon juice and a touch of maple syrup works beautifully. These wedges also transform an ordinary sandwich lunch into something that feels more intentional and complete.

Storage Tips

These sweet potato wedges actually maintain their texture better than regular potatoes when stored. After making too many one evening, I discovered they reheat surprisingly well in a hot oven for about 5-7 minutes—avoid the microwave which makes them soggy. If you're meal prepping, you can cut the potatoes ahead of time and store them submerged in cold water in the refrigerator for up to 24 hours, which helps remove some starch for extra crispiness.

Flavor Variations

My kitchen experiments have led to some delicious variations over the years. One wintry evening when I was out of cinnamon, I tried a combination of cardamom and ginger that was unexpectedly wonderful. Another time, a sprinkle of brown sugar in the last 5 minutes of roasting created an irresistible candy-like crust that my kids still request.

• For a savory twist, replace cinnamon with rosemary and thyme, then finish with freshly grated parmesan cheese right after roasting.
• A curry version with turmeric, cumin, and coriander creates a completely different experience that pairs beautifully with grilled meats.
• During summer grilling season, try adding a touch of chipotle powder to the spice blend for a smoky heat that stands up to barbecued foods.

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These roasted sweet potato wedges have become my go-to recipe when I need to bring something to a gathering that pleases everyone. There's something deeply satisfying about watching people enjoy a dish that's so simple yet so thoughtfully prepared.

Recipe Questions & Answers

→ How do I ensure crispy edges on the wedges?

Avoid peeling the sweet potatoes and leave the skin on for extra texture. Most importantly, don't overcrowd the baking sheet—arrange wedges in a single layer with space between each piece. This allows hot air to circulate properly, creating that desirable crispy exterior.

→ Can I prepare these wedges in advance?

Yes, you can cut and season the wedges up to 2 hours ahead. Store them on the prepared baking sheet covered with plastic wrap in the refrigerator. Roasting times may increase by 5-10 minutes when starting from cold. For best results, serve freshly roasted while edges are still crispy.

→ What dipping sauces pair well with these wedges?

The warm cinnamon and paprika flavors complement both savory and slightly sweet accompaniments. Try creamy yogurt dips, tahini sauce, or a simple aioli. For a spicier option, consider sriracha-lime mayo or a smoky chipotle crema.

→ How can I add more heat to this dish?

Add a pinch of cayenne pepper to the seasoning mixture for gentle warmth, or increase the smoked paprika for deeper smoky notes. Alternatively, dust the roasted wedges with red chili flakes or serve alongside a hot sauce for customizable spice levels.

→ Are these wedges suitable for meal prepping?

Absolutely. Roast a double batch and store in airtight containers in the refrigerator for up to 4 days. To refresh, reheat in a 180°C oven for 5-10 minutes to restore crispiness. They can also be frozen for up to 3 months and reheated when needed.

→ What if I want to make this spicier without cayenne?

Incorporate smoked paprika more generously, add a small pinch of ground ginger or nutmeg for warming spice, or include a touch of garlic powder. You could also try finely grating fresh ginger or adding black sesame seeds for a nuttier, more complex flavor profile.