Roasted Sweet Potato Wedges with Cinnamon (Print version)

Golden-roasted sweet potato wedges infused with warm cinnamon and spices. A healthy, easy vegetarian side perfect for any meal.

# What you need:

01 - 2 large sweet potatoes (about 1.75 lbs), scrubbed and cut into wedges

02 - 2 tablespoons olive oil

03 - 1 teaspoon ground cinnamon

04 - 0.5 teaspoon smoked paprika

05 - 0.5 teaspoon fine sea salt

06 - 0.25 teaspoon freshly ground black pepper

07 - 1 tablespoon chopped fresh parsley

08 - 1 tablespoon toasted sesame seeds

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.

02 - In a large bowl, toss the sweet potato wedges with olive oil, cinnamon, smoked paprika, salt, and pepper until evenly coated.

03 - Arrange the seasoned wedges in a single layer on the prepared baking sheet, ensuring they are not crowded for optimal roasting.

04 - Roast for 25-30 minutes, turning once halfway through, until the wedges are golden brown and crispy at the edges.

05 - Remove from oven and transfer to a serving platter. Garnish with chopped parsley and sesame seeds. Serve hot.

01 -

These wedges strike that magical balance of crispy edges and tender centers without the guilt of deep frying.
The cinnamon-sweet potato combination creates a natural sweetness that satisfies dessert cravings while actually counting as a vegetable.

02 -

After ruining several batches, I discovered that overcrowding the pan steams rather than roasts the potatoes, leaving you with soft, soggy wedges instead of crispy ones.
Let your sweet potatoes rest about 5 minutes after roasting before serving, as they actually get crispier as the exterior moisture evaporates.

03 -

Soaking the cut wedges in cold water for 30 minutes before roasting removes excess starch and helps achieve maximum crispiness.
If your sweet potatoes are slightly undercooked but browning too quickly, lower the oven temperature by 25 degrees and continue baking until fork-tender.