If you’re a devotee of sweet potato casserole, this may seem like a pretty big departure. But these spiced and sweet wedges have all the delicious flavors we enjoy so much in a casserole – no one will realize how lightened up they are!
You’ll need: sweet potatoes, olive oil, brown sugar, cinnamon, and a little salt and pepper.
Wash your sweet potatoes but don’t peel them. Cut into wedges and place on baking sheet that has been sprayed with nonstick cooking spray or lined with parchment paper (this just makes cleanup easier). Drizzle olive oil over them and toss to coat, then arrange them skin side down.
Stir together cinnamon, salt, and pepper. Sprinkle half of this over the wedges.
Bake at 425, stirring them and sprinkling them with the remaining topping halfway through, until they are fork tender, about 30 minutes.
Serve hot.
Oooh these are so good and just have a hint of brown sugar to bring out their natural sweetness, but not over the top sweet.
A great side to go with any meal!
- 2 medium to large sweet potatoes, washed but unpeeled
- A few tablespoons olive oil
- 3 tablespoons dark brown sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- Preheat oven to 425. Carefully cut each potato lengthwise into about 6 wedges and place them in a single layer on a rimmed baking sheet sprayed with nonstick cooking spray or lined with parchment paper. Drizzle with olive oil and stir to coat. Arrange potatoes skin side down.
- Stir together brown sugar, cinnamon, salt, and pepper and sprinkle half of this over the potato wedges.
- Bake potatoes, stirring them and sprinkling them with the remaining topping halfway through, until they are fork tender, about 30 minutes. Serve hot.
Nine-tenths of wisdom is being wise in time.
~Theodore Roosevelt
Yum 
how long do you bake them before you sprinkle the rest of the seasoning?
Halfway through so fifteen minutes 🙂
Thank you
Oh, thank you Christy for this recipe! My Mom used to fix these when I was a little girl and I never knew just how she did them, but this recipe is “right on”. I am 73 and I’ve had to wait many years for the recipe! LOL! Thank you again for sharing and God Bless you and yours.
Oh my goodness, how wonderful to have found a favorite from your past. I hope you enjoy the potatoes and all the memories that come with them!!
You are making my mouth water ! I love all your recipes.
🙂 Thank you so much Barb, I hope you are finding new favorites and I appreciate your continued support!!
What is the reason for not peeling the sweet potatoes? Will the skins be as soft as the rest of the wedges once roasted?
They add a lot of flavor and vitamins. They get a little toasty just like when you don’t peel russets and roast them. 🙂
Do you have nutrition info? These were excellent by the way.