These Sweet Potato Wedges are the ultimate side dish – crispy on the outside and perfectly tender on the inside! Simple, flavorful and totally irresistible, these wedges are an easy to make side dish you’ll turn to again and again. Serve them with your favorite dip for the ultimate crowd-pleaser!
Love sweet potatoes? Us too! Here are some of our favorite sweet potato recipes: Baked Sweet Potatoes, Twice Baked Sweet Potatoes and these yummy Sweet Potato Biscuits!
Sweet Potato Wedges Recipe
A little sweet, a little savory, these Sweet Potato Wedges are a recipe you’ll come back to again and again. Perfectly roasted in the oven (or toss in the air fryer), these sweet potato wedges are unbelievably delicious. Seasoned simply with cinnamon and salt and roasted until tender, these sweet potatoes are a delicious comfort food that does double duty as a side dish or snack.
This recipe is quick to throw together, uses simple pantry staples and turns ordinary sweet potatoes into something truly special. Whether you’re making them as a holiday side dish, a game day snack, or a fun treat for the kids, these wedges always disappear fast. They’re a little sweet, a little salty, and completely irresistible!
And just when you think they can’t get any better… there’s the cinnamon brown sugar marshmallow dipping sauce. With just four ingredients, this dipping sauce is the perfect sweet pairing to these roasted sweet potato wedges.
Why You’ll Love This Recipe
Crispy, golden, and full of warm cinnamon flavor, these Sweet Potato Wedges are a side dish that feels extra special. Paired with a creamy cinnamon marshmallow dipping sauce, every bite is sweet, salty, and totally addictive. They’re easy enough for a weeknight but festive enough to serve at holiday gatherings!
- Sweet & Savory: Cinnamon, marshmallow cream, and a touch of flaky salt create a flavor pairing that’s unforgettable.
- Easy To Make: Just a few ingredients and minimal prep are needed for crispy, golden wedges.
- Versatile: Works as a holiday side, casual snack, or even a fun appetizer.
What You’ll Need
Quick and easy, these wedges need just four ingredients and another four if you want to make the dip. Let’s take a quick look at the ingredients you’ll need and, as always, you can find the full printable recipe card at the end of this post.
How To Make Sweet Potato Wedges
Simple ingredients come together to make these Sweet Potato Wedges a must-try recipe. The cinnamon-spiced wedges get broiled to perfection and are absolutely irresistible when dipped into the homemade cinnamon marshmallow sauce. Whether you’re serving them as a fun side or a snack, they’re guaranteed to disappear fast.
For the potato wedges:
- Place sweet potato wedges in large bowl and drizzle with olive oil.
- Sprinkle with kosher salt and ground cinnamon.
- Toss to coat.
- Spread wedges on parchment lined baking sheet.
- Bake for 12-15 minutes at 425°F, then toss and bake for another 5-10 minutes.
- Broil for 3-4 minutes or until crisp and browned.
For the dip:
- Combine heavy cream, brown sugar and cinnamon in bowl.
- Whisk to combine.
- Add the marshmallow creme.
- Beat together until fully combined and smooth.
- Transfer to a serving bowl.
- Serve wedges with the cinnamon marshmallow dipping sauce.
Air Fryer Sweet Potato Wedges
We love the convenience of our air fryer, in fact, it’s the most used appliance in our home! And no one can resist these air fryer sweet potato wedges when they are crispy and delicious straight form the air fryer!
Air fry at 400°F for about 15–18 minutes, shaking the basket halfway through or using tongs to flip the wedges over, until crispy and golden.
Storage Information
These roasted sweet potato wedges are best enjoyed fresh from the oven or air fryer. Storing can cause them to get a big soft. Make sure to follow the reheating directions to crisp the wedges up again.
- Refrigerator: Store leftover wedges in an airtight container for up to 3 days. Reheat in the oven or air fryer to make them crispy.
- Freezer: These wedges are best enjoyed fresh, but you can freeze them after baking. Reheat straight from frozen at 400°F (oven or air fryer) until hot and crisp.
- Dipping Sauce: Store leftover dip in an airtight container in the refrigerator for up to 3 days. Beat again before serving to restore fluffiness.
Variations To Try
- Skip the marshmallow sauce and serve with spicy ranch dip or this savory garlic aioli.
- Add a pinch of cayenne pepper or smoked paprika to the seasoning mix to amp up the spice level.
- Toss wedges with rosemary, thyme or Italian seasoning instead of cinnamon.
- Lean into the fall season and toss the sweet potato wedges with pumpkin pie spice for added aroma and flavor.
Can I leave the skin on the sweet potatoes?
Yes! Leaving the skin on adds extra fiber and texture. Just scrub them clean before cutting into wedges.
Can I make these in the air fryer?
Absolutely. Cook at 400°F for about 15–18 minutes, shaking the basket halfway through, until crispy and golden. Check to make sure they are tender before serving.
Do I have to make the dipping sauce?
Not at all. The wedges are delicious on their own, but the sauce really makes them extra special.
Trish’s Tips
- Cut the wedges as evenly as possible so they bake at the same rate.
- Don’t overcrowd the baking sheet. Give the sweet potatoes space to help them crisp up.
- For extra flavor, sprinkle wedges with flaky sea salt immediately after baking.
- Broiling the sweet potatoes right at the end gives the best golden-brown edges. Make sure tokeep an eye on them so they don’t burn.
More Tasty Potato Side Dishes To Try
- Crispy Baked French Fries
- Smashed Potatoes
- Baked Potatoes
- Oven Roasted Potatoes
- Mashed Potato Casserole
Sweet Potato Wedges
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
For the 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:
- Flaky sea salt for topping
Instructions
- Heat your oven to 425°F. Line a large baking sheet with parchment and set aside.
- Place the sweet potato wedges into a large mixing bowl.2 medium to large sweet potatoes
- Drizzle the olive oil over top and sprinkle with ground cinnamon and salt. Toss to coat.1 tablespoon olive oil, 1 teaspoon ground cinnamon, ¼ teaspoon kosher salt
- Spread the seasoned wedges onto your prepared baking sheet, making sure that the wedges are evenly spaced out and not touching one another.
- Bake for 12-15 minutes, then toss with a spatula and bake for another 5-10 minutes.
- Turn the broiler on and broil for 3-4 minutes, or until crisp and browned.
- Quickly remove from the oven and set aside to cool for 5 minutes.
To make the sauce:
- In a small mixing bowl, whisk together the heavy cream, brown sugar, vanilla extract and cinnamon.¼ cup heavy cream, 2 tablespoons light brown sugar, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon
- Add the marshmallow creme and beat together until fully combined and smooth.¾ cup marshmallow creme
To serve:
- Top the baked sweet potato wedges with flaky sea salt, if desired, and serve with the cinnamon marshmallow dipping sauce.Flaky sea salt for topping
Notes
- Refrigerator: Store leftover wedges in an airtight container for up to 3 days. Reheat in the oven or air fryer to make them crispy.
- Freezer: These wedges are best enjoyed fresh, but you can freeze them after baking. Reheat straight from frozen at 400°F (oven or air fryer) until hot and crisp.
- Dipping Sauce: Store leftover dip in an airtight container in the refrigerator for up to 3 days. Beat again before serving to restore fluffiness.
Nutritional value doesn’t include dip.
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
Leave a Reply