• 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