Cinnamon-Sugar Roasted Sweet Potato Wedges

By cindygwest

For our roasted sweet potato wedges, we needed to cut the wedges wide enough so that they’d maintain their shape once they were cooked. After a quick toss with olive oil, cinnamon, sugar, salt, and nutmeg and a visit to a hot 450-degree oven, the wedges were nicely browned on their exteriors and had soft, tender interiors.
We prefer to use small potatoes, about 8 ounces each, because they fit more uniformly on the baking sheet. They should be of similar size so they cook at the same rate. Be sure to scrub and dry the whole potatoes thoroughly before cutting them into wedges and tossing them with the oil and spices.

Ingredients

• 2 pounds small sweet potatoes, unpeeled, cut lengthwise into 1 1/2-inch wedges
• 2 tablespoons olive oil
• 2 teaspoons ground cinnamon
• 2 teaspoons sugar
• 1/2 teaspoon Salt
• Pinch ground nutmeg

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Toss all ingredients together in bowl.

2. Arrange potatoes, skin side down, in single layer on prepared sheet. Roast until lightly browned and tender, about 30 minutes. Serve.