Crispy Cinnamon Sugar Sweet Potato Wedges
This simple gluten-free side dish or appetizer recipe will be your new favorite! These plant-based Crispy Cinnamon Sugar Sweet Potato Wedges are coated in a cinnamon sugar tapioca starch mixture, drizzled with olive oil and then roasted to crispy perfection. And the best part? The dairy-free coconut sugar sour cream dipping sauce!
For Memorial Day weekend my family and I headed up to Toledo, Ohio to visit my in-laws. They live on the lake and it’s one of my favorite getaways in the summer that’s not too far where we can get out on the boat. I’m not a big lake swimmer, but I sure do enjoy being out on the lake- there’s something so peaceful and almost therapeutic about it. I am always so grateful when we can visit. This holiday weekend we took the boat to lunch about 40 minutes away, super fun to roll up to lunch in a boat 😉
This particular restaurant makes the most delicious sweet potato fries, although I am sure they are fried in oil, and they serve them with this delicious sour cream dipping sauce. I don’t normally do dairy, but in this case, on vacation, I indulged a little bit. I wanted to recreate their recipe so I can eat them as much as I want! Not only are these Crispy Cinnamon Sugar Sweet Potato Wedges a lot healthier because they are baked, but the sauce is dairy-free and it tastes identical to theirs. Be sure to check out my dairy-free sour cream suggestion below- it’s my favorite!
How to Make these Crispy Cinnamon Sugar Sweet Potato Wedges
Start by scrubbing the outsides of the sweet potatoes well. Then as evenly as possible, slice them into wedges like these:
Next, soak the sliced sweet potato wedges in a bowl of cold water for one hour. This step is optional if you’re in a time crunch, but according to my blogger friend Shanika from her Orchids + Sweet Tea cookbook, it’s the secret to getting the sweet potatoes super crispy as it draws out the excess starch giving the wedges crispy edges.
While the sweet potatoes are soaking, combine 2 tablespoons of tapioca starch (or alternatively arrowroot/cornstarch), 1 tablespoon of coconut sugar, 1 teaspoon of cinnamon and 1 teaspoon of salt in a gallon-sized plastic bag and shake to combine. After the sweet potato wedges have soaked, pat them dry with a paper towel and gently place all of them in the plastic bag with the cinnamon sugar mixture. Seal the bag and shake to evenly coat each potato wedge as best as you can.
Remove the wedges from the bag and place them on a parchment-line baking sheet. I like to sprinkle any leftover cinnamon sugar mixture from the bag over the potatoes. Drizzle with olive oil and roast in the oven at 400 degrees for about 30-35 minutes until they start to look golden and crispy, almost caramelized! YUM. You’ll want to flip them halfway through to ensure even crisping.
While the sweet potato wedges are roasting, make the coconut sugar sour cream sauce. This is THE BEST sauce and pairs so deliciously with the sweet potato. Simply combine 1/2 cup sour cream (vegan if you can find it) with 2 tablespoons of coconut sugar and whisk until smooth. Store it in the fridge while you wait for the sweet potatoes to finish.
*My favorite vegan sour cream is Forager Project Dairy Free Sour Cream (not sponsored).
You can season to taste, and then allow them to cool slightly for about 5 minutes- they will get crispier as they cool.
Serve with the coconut sugar sour cream dipping sauce!
These sweet potato “fries” are super easy to make and I bet you’ll be serving them alongside all of your delicious summer eats. If you’re not 100% vegan and can tolerate a little bit of dairy, you can use regular sour cream. I know sometimes swaps are hard to find.
The recipe served my family of 4 (two young kids, 2 adults) and we didn’t have any leftovers, but if you make them for a crowd you might be able to serve 6… just get in there fast because they won’t last long! lol
Let me know if you’re as much in love with these Crispy Cinnamon Sugar Sweet Potato Wedges as my family and I are, down below in the comments section, as well as giving it a rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover this fun appetizer or side dish recipe! Tag me on Instagram, Facebook, or Pinterest!
Crispy Cinnamon Sugar Sweet Potato Wedges
This simple gluten-free side dish or appetizer recipe will be your new favorite! These plant-based Crispy Cinnamon Sugar Sweet Potato Wedges are coated in a cinnamon sugar tapioca starch mixture, drizzled with olive oil and then roasted to crispy perfection. And the best part? The dairy-free coconut sugar sour cream dipping sauce!
Ingredients
- 2 large sweet potatoes
- 2 tablespoons tapioca starch (flour)/arrowroot/cornstarch
- 1 tablespoon coconut sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ~2 tablespoons olive oil
Dipping Sauce
- 1/2 cup sour cream (preferably dairy-free)*
- 2 tablespoons coconut sugar
Instructions
- Start by scrubbing the outsides of the sweet potatoes well. Then as evenly as possible, slice them into wedges.
- Next, soak the sliced sweet potato wedges in a bowl of cold water for one hour. This step is optional if you're in a time crunch, but according to my blogger friend Shanika from her Orchids + Sweet Tea cookbook, it's the secret to getting the sweet potatoes super crispy as it draws out the excess starch giving the wedges crispy edges.
- While the sweet potatoes are soaking, combine 2 tablespoons of tapioca starch (or alternatively arrowroot/cornstarch), 1 tablespoon of coconut sugar, 1 teaspoon of cinnamon and 1 teaspoon of salt in a gallon-sized plastic bag and shake to combine.
- Preheat the oven to 400 degrees F.
- After the sweet potato wedges have soaked, pat them dry with a paper towel and gently place all of them in the plastic bag with the cinnamon sugar mixture. Seal the bag and shake to evenly coat each potato wedge as best as you can.
- Remove the wedges from the bag and place them on a parchment-line baking sheet. I like to sprinkle any leftover cinnamon sugar mixture from the bag over the potatoes. Drizzle with olive oil and roast in the oven at 400 degrees for about 30-35 minutes until they start to look golden and crispy, almost caramelized! YUM. You'll want to flip them halfway through to ensure even crisping.
- While the sweet potato wedges are roasting, make the coconut sugar sour cream sauce. This is THE BEST sauce and pairs so deliciously with the sweet potato. Simply combine 1/2 cup sour cream (vegan if you can find it) with 2 tablespoons of coconut sugar and whisk until smooth. Store it in the fridge while you wait for the sweet potatoes to finish.
*My favorite vegan sour cream is Forager Project Dairy Free Sour Cream (not sponsored). - You can season to taste, and then allow them to cool slightly for about 5 minutes- they will get crispier as they cool. Serve with the coconut sugar sour cream dipping sauce!
Notes
*My favorite vegan sour cream is Forager Project Dairy Free Sour Cream (not sponsored).
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