Roasted Sweet Potato Wedges with Cinnamon and Chiles

Sweet and spicy with a crunchy, caramelized layer of cinnamon sugar. Oh, and they're good for you! Packed with vitamins, minerals and beta carotene, sweet potatoes are certainly nutritious. And when they're prepared this way, they're more than delicious! Our Cinnamon Pear Balsamic is in excellent company with our Cinna Nilla Sugar and Vanilla Bean Salt. Marash Chile Flakes are a nice pop of heat amongst all that sweet goodness. Get ready to fall in love with sweet potatoes all over again!


4 medium sweet potatoes, scrubbed clean and cut lengthwise into wedges

1/3 cup Cinnamon Pear Balsamic

2 Tbl All Natural Avocado Oil

Cinna Nilla Sugar

Vanilla Bean Sea Salt

Marash Chile Flakes


Preheat oven to 375 degrees. In a bowl, whisk together the Cinnamon Pear Balsamic and All Natural Avocado Oil. It will emulsify and thicken. Place the sweet potato wedges in the balsamic and oil mixture and toss to coat, working in batches if necessary. Move to a parchment-lined sheet pan and spread into an even layer. Sprinkle with the Cinna Nilla SugarVanilla Bean Sea Salt and Marash Chile Flakes. Roast for 15 minutes then use a spatula to turn the potatoes. Sprinkle the newly exposed sides with the Cinna Nilla Sugar and Vanilla Bean Sea Salt. Continue roasting for another 15 minutes or until the sweet potatoes are tender and the sugars have caramelized and you have lots of browned, toasty bits (that's the good stuff.)

A note about the oil used: When roasting at high temperatures, be sure to move to a high heat oil like Avocado Oilor Pecan Oil. These oils can withstand higher temps and maintain their flavor and nutritional benefits.

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