Roasted Sweet Potato Wedges with Cinnamon (Printable Version)

Golden-roasted sweet potato wedges seasoned with cinnamon and smoky paprika. Vegetarian, gluten-free, and ready in just 40 minutes.

# What You'll Need:

→ Vegetables

01 - 2 large sweet potatoes, scrubbed and cut into wedges

→ Oils & Seasoning

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

→ Garnish

07 - 1 tablespoon chopped fresh parsley
08 - 1 tablespoon toasted sesame seeds

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato wedges with olive oil, cinnamon, smoked paprika, salt, and pepper until evenly coated.
03 - Arrange coated wedges in a single layer on prepared baking sheet, ensuring they are not crowded.
04 - Roast for 25-30 minutes, turning once halfway through, until wedges are golden brown and crispy at the edges.
05 - Remove from oven and transfer to serving platter. Garnish with chopped parsley and sesame seeds if desired. Serve hot.

# Expert Insights:

01 -
  • These wedges develop the most incredible crispy edges while staying perfectly tender inside—a texture contrast I stumbled upon after years of soggy sweet potato failures.
  • The cinnamon-paprika blend creates this subtly sweet and smoky flavor that transforms even the plainest meal into something that feels intentional and special.
02 -
  • The single most common mistake is overcrowding the pan—I once tried to double the recipe without using a second baking sheet and ended up with soft, steamed wedges instead of crispy ones.
  • Sweet potatoes can go from perfectly caramelized to burnt in minutes because of their natural sugar content, so keep a close eye on them during the final 5 minutes of roasting.
03 -
  • Soaking the cut sweet potato wedges in cold water for 30 minutes before roasting removes excess starch and helps them crisp up beautifully—a technique I learned from a chef friend that transformed my results.
  • The temperature sweet spot is truly 220°C—I've tested lower and higher, but this gives the perfect balance of caramelized exterior without burning the spices or sugar in the potatoes.

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