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close up shot of crispy cinnamon sugar sweet potato wedges in a parchment lined bowl surrounding a bowl of coconut sugar sour cream dipping sauce

Crispy Cinnamon Sugar Sweet Potato Wedges

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  • Author: Gina Fontana
  • Total Time: 50 minutes
  • Yield: 4-6 people 1x
  • Diet: VeganDiet

Description

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

Units Scale
  • 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

    1. Start by scrubbing the outsides of the sweet potatoes well. Then as evenly as possible, slice them into wedges.
    2. 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.
    3. 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.
    4. Preheat the oven to 400 degrees F.
    5. 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.
    6. 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.
    7. 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).
    8. 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).

  • Prep Time: 15 minutes
  • Additional Time: 0 hours
  • Cook Time: 35 minutes
  • Category: Side Dishes
  • Cuisine: American

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Find it online: https://healthylittlevittles.com/crispy-cinnamon-sugar-sweet-potato-wedges/