American · easy
Roasted Sweet Potato Wedges
Sweet potato wedges seasoned with olive oil, cinnamon, and a touch of cumin, roasted until caramelized and tender inside. These taste like something between a vegetable side dish and a treat. Naturally sweet, slightly caramelized, and reliable enough that most kids eat them with almost no coaxing.
- 38 min
- Total
- 4
- Serves
- $2.80
- Est. cost
- 170
- Cal/serving
Dietary, as tagged
- Kid-friendly
- Gluten-free
- Vegan
- Dairy-free
- Meatless
Parent noteThe natural sweetness makes this one of the more reliably accepted vegetable sides. Cinnamon keeps it familiar. Skip the cumin for very young or cautious eaters and stick to just olive oil and salt.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Sweet Potatoes2 large
- Olive Oil2 tbsp
- Salt1/2 tsp
- Ground Cinnamon1/2 tsp
- Ground Cumin (optional)1/4 tsp
- Honey, for drizzling (optional)1 tbsp
Method
- 01
Preheat oven to 425°F.
- 02
Scrub sweet potatoes and cut into 1/2-inch wedges. No need to peel.
- 03
Toss wedges with olive oil, salt, cinnamon, and cumin on a large sheet pan. Spread in a single layer.
- 04
Roast 25-30 minutes, flipping once at 15 minutes, until tender inside and caramelized on the bottom.
- 05
Serve immediately. Optional: drizzle with a little honey.
- 170
- Calories
- 2g
- Protein
- 28g
- Carbs
- 6g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
