Sweet Potato Wedges with Chili and Cinnamon

Sweet Potato Wedges with Chili and Cinnamon

Roasted sweet potato wedges are one of my all-time favorite comfort foods. In this recipe, they’re rubbed with Aleppo pepper and cinnamon, sprinkled with cheese, and finished with a drizzle of pomegranate molasses. Sweet potato wedges are a cozy fall dish that’s perfect as a side dish or a topper for a salad.

Sweet Potatoes

Sweet potatoes are a sure sign of fall, as I start to see freshly harvested sweet potatoes at the farmer’s market around the beginning of October. The harvest is usually done by December, but sweet potatoes store well, so they are usually available until late spring or early summer, making this a good recipe to keep on hand almost year round.

sweet potato recipes, sweet potato fries

Ingredients

These sweet potato wedges are coated with just a couple of ingredients, including Aleppo pepper, and drizzled with pomegranate molasses at the end. Both can be ordered from Savory Spice Shop with this coupon. If you don’t have Aleppo pepper, try using a lesser amount of red pepper flakes, as they are spicier. Pomegranate molasses is made from pomegranate juice that is boiled and boiled and reduced into a syrup. It adds a slightly tart kick at the end. If you don’t have any, leave it out, or try sprinkling some lemon juice over the roasted sweet potatoes wedges at the end.

Cooking Demo for Sweet Potato Wedges with Chili and Cinnamon

sweet potato recipes, sweet potato fries

Sweet Potato Wedges with Chili and Cinnamon

A perfect comforting side dish for fall. 
Print Pin Rate
Course: Side Dish
Cuisine: Mediterranean
Keyword: Thanksgiving sweet potato recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Aliye Aydin

Ingredients

  • 1 pound sweet potatoes
  • 4 cloves garlic*
  • 1 Tablespoon extra virgin olive oil
  • 1 teaspoon Aleppo pepper or 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 oz. feta cheese or goat cheese
  • 2 teaspoons pomegranate molasses (optional)

Instructions

  • Preheat oven to 425°F. 
  • Scrub sweet potatoes and cut into 1-inch wedges. There's no need to peel them. Peel garlic cloves and leave whole. In a bowl, mix together olive oil, spices, salt and pepper. Rub over sweet potatoes wedges and garlic.
  • Place sweet potatoes and garlic on a parchment-lined rimmed baking sheet. Pop into oven for 20 minutes, turning once during cooking if you like.
  • Meanwhile, crumble cheese. During the last 5 minutes of cooking, sprinkle crumbled cheese on top.
  • When potatoes are soft and cheese is melty, remove from oven. Carefully transfer to a serving platter, and drizzle with pomegranate molasses.

Notes

*I like to leave the garlic cloves whole and serve them that way. If you wish, you may remove them before serving.
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