Name: Maple-Glazed Sweet Potato Wedges with Cinnamon Sugar for Sides
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 2 large sweet potatoes (about 800g), washed and cut into wedges; 2 tbsp pure maple syrup; 1 tbsp melted unsalted butter; 1 tbsp olive oil; 1 tsp ground cinnamon; 2 tbsp granulated sugar; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 1 tsp fresh thyme leaves (optional); 1 tbsp toasted chopped pecans (optional garnish)

Prep Time

15 min

Cook Time

30 min

Servings

Why You'll Love This Recipe

✓ Sweet & Savory Balance: Maple adds natural sweetness while the cinnamon‑sugar crust gives a comforting spice that pairs perfectly with the earthy sweet potato.

✓ Crowd‑Pleaser: The wedges are finger‑friendly, making them ideal for parties, game nights, or a wholesome side that even picky eaters adore.

✓ Quick & Simple: All ingredients are pantry staples, and the whole process takes less than an hour from start to finish.

Imagine golden wedges, caramelized with maple, dusted in a warm cinnamon‑sugar glaze, fresh out of the oven. This side turns ordinary meals into cozy gatherings, delivering comfort without extra effort.

Sweet potatoes bring vitamins A and C, while maple syrup offers a touch of natural sweetness without refined sugar. The spice blend awakens the palate, making each bite memorable.

Whether you’re feeding a family, hosting friends, or prepping meals for the week, these wedges stay crisp on the outside and tender inside, proving that wholesome can be deliciously indulgent.

2 Tbsp pure maple syrup Use grade A amber for richer flavor.

1 Tbsp unsalted butter, melted Adds richness and helps the glaze adhere.

¼ cup brown sugar Provides caramel depth; coconut sugar works as a swap.

1 tsp ground cinnamon Warm spice that pairs with maple.

½ tsp sea salt Enhances sweetness and balances flavors.

2 Tbsp olive oil Helps wedges crisp during roasting.

Freshly ground black pepper Optional, for a subtle heat.

Instructions

Prep the Sweet Potatoes

Wash, peel, and cut each sweet potato into ½‑inch thick wedges. Toss them in a bowl with olive oil, sea salt, and a pinch of black pepper until evenly coated.

Pro Tip: Cut wedges of uniform size for consistent roasting.

Make the Maple‑Cinnamon Glaze

In a small saucepan, combine melted butter, maple syrup, brown sugar, cinnamon, and a splash of water. Warm over low heat, stirring until sugar dissolves and the mixture thickens slightly, about 3 minutes.

Pro Tip: Do not boil; overheating can make the glaze grainy.

Coat the Wedges

Arrange the oiled wedges on a parchment‑lined baking sheet. Drizzle the maple‑cinnamon glaze over each piece, turning to ensure an even coat. Reserve a tablespoon of glaze for a final brush.

Pro Tip: Use a silicone brush for a uniform glaze without mess.

Roast to Perfection

Bake in a preheated 425°F (220°C) oven for 20‑25 minutes, flipping halfway. Wedges should be tender inside and caramelized on the edges.

Pro Tip: If wedges brown too quickly, lower temperature to 400°F and extend cooking.

Finish & Serve

Brush the reserved glaze over the hot wedges, sprinkle a final pinch of sea salt, and serve immediately. Pair with a dip of Greek yogurt or a drizzle of extra maple if desired.

Pro Tip: Garnish with a light dusting of cinnamon for extra aroma.

Expert Tips

Tip #1: Use a Hot Baking Sheet

Pre‑heat the sheet for 5 minutes; the instant contact creates a crisp exterior while the interior stays fluffy.

Tip #2: Don’t Overcrowd

Give each wedge space to breathe; overlapping leads to steaming rather than roasting, reducing caramelization.

Tip #3: Add a Citrus Twist

A squeeze of fresh orange juice in the glaze brightens the sweet‑savory balance and adds a subtle zing.

Storage & Variations

Store leftovers in an airtight container in the fridge for up to 3 days; reheat on a hot skillet to regain crispness. For a savory spin, swap maple for soy‑ginger glaze and omit cinnamon. Add chopped pecans after baking for extra crunch.

Nutrition

Per serving (1/4 of recipe)

Calories

210 kcal

Carbs

32 g

Protein

2 g

Fat

9 g

Frequently Asked Questions

Yes. Cut frozen fries into bite‑size pieces, toss with the glaze, and bake 10‑12 minutes longer. Adjust seasoning to avoid excess sweetness.

Replace butter with an equal amount of coconut oil or a neutral‑flavored vegan butter. The flavor stays rich and the glaze remains glossy.

Yes. Cool completely, then freeze in a single layer. Reheat directly on a hot sheet pan for 12‑15 minutes; they’ll regain crispness.

Maple-Glazed Sweet Potato Wedges with Cinnamon Sugar for Sides

Why You'll Love This Recipe