Name: Crispy Sweet Potato Wedges with Cinnamon Sugar and Maple Syrup for Winter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 4 medium sweet potatoes (about 800 g), washed and cut into 1‑inch wedges; 2 Tbsp olive oil; 1 tsp sea salt; 1 tsp ground cinnamon; 2 Tbsp packed light brown sugar; 3 Tbsp unsalted butter, melted; 2 Tbsp pure maple syrup; ¼ tsp ground nutmeg; ½ tsp freshly ground black pepper; Optional: 2 Tbsp chopped toasted pecans for garnish

Prep Time

15 min

Cook Time

30 min

Servings

Why You'll Love This Recipe

✓ Perfect Winter Comfort Sweet potatoes bring natural sweetness, while cinnamon and maple create a warm, festive flavor that feels like a hug on a cold day.

✓ Crispy Without Frying Baking gives a golden crunch using just a drizzle of oil, keeping the snack lighter yet satisfying.

✓ Easy to Prep & Share Cut, coat, and bake—ready in under an hour, perfect for family gatherings or quick snack breaks.

When the first snow falls, I crave something warm yet handheld. Sweet potato wedges, dusted with cinnamon sugar and drizzled in maple, instantly became my winter go‑to.

Root vegetables store well through the season, making this snack both convenient and budget‑friendly. The natural sugars caramelize in the oven, giving a deep amber hue that looks as cozy as it tastes.

What sets this recipe apart is the balance of crisp exterior and fluffy interior, plus the fragrant spice blend that turns an ordinary side into a festive treat.

2 Tbsp olive oil Any neutral oil works; avocado oil adds extra crisp.

¼ cup granulated sugar Can replace with coconut sugar for a caramel note.

1 Tbsp ground cinnamon Freshly ground yields brighter flavor.

¼ tsp sea salt Enhances the caramelization.

2 Tbsp pure maple syrup Use Grade A for a milder taste.

Instructions

Prep the potatoes

Preheat the oven to 425°F (220°C). Peel the sweet potatoes, then cut each into ½‑inch thick wedges, keeping them uniform for even cooking.

Pro Tip: Soaking wedges in cold water for 10 minutes removes excess starch and boosts crispness.

Season the wedges

Pat wedges dry, then toss them in a bowl with olive oil, sea salt, and half the cinnamon‑sugar mixture until evenly coated.

Pro Tip: A single layer on a parchment‑lined sheet ensures maximum browning.

Bake to crisp

Arrange wedges on the sheet, bake 20 minutes, then flip, drizzle with maple syrup, and sprinkle the remaining cinnamon‑sugar. Return to oven for another 10‑12 minutes until caramelized.

Pro Tip: Watch the edges; they should be deep amber but not burnt.

Finish and serve

Remove wedges, let them rest two minutes to set the glaze, then transfer to a serving platter. Sprinkle a pinch of extra sea salt for contrast.

Pro Tip: Serve warm; they lose crispness as they cool.

Expert Tips

Tip #1: Use a Wire Rack

Placing wedges on a wire rack over the baking sheet allows hot air to circulate, producing an even, ultra‑crisp exterior.

Tip #2: Adjust Sweetness

If you prefer less sugar, halve the cinnamon‑sugar blend and increase maple syrup for a balanced sweet‑spice profile.

Tip #3: Reheat Perfectly

To revive leftovers, spread them on a hot sheet and broil for 2‑3 minutes; the glaze re‑crystallizes for fresh crunch.

Storage & Variations

Store cooled wedges in an airtight container for up to 3 days; re‑crisp in a 350°F oven for 5 minutes. Swap maple for honey, add a pinch of nutmeg, or use sweet potato‑purple varieties for color contrast.

Nutrition

Per serving (1/4 of recipe)

Calories

210 kcal

Fat

7 g

Carbs

32 g

Protein

2 g

Frequently Asked Questions

Absolutely. Replace maple syrup with agave nectar, honey, or even a sugar‑free maple‑flavored syrup. Adjust the amount slightly to maintain the right glaze consistency.

Pat the wedges dry after washing, use a single baking layer, and avoid overcrowding. A hot oven and a brief broil at the end lock in crispness.

The recipe is already vegan; just ensure the maple syrup is 100 % pure and avoid any added butter or animal‑derived ingredients.