Cinnamon, Rosemary & Paprika Sweet Potato Wedges


Top five foods we couldn’t live without? Sweet potatoes, without a doubt, make the cut. We adore their natural sweetness, creamy texture, and boundless versatility. Sweet potatoes can be enjoyed in so many ways, from sliced thin and made into a quiche crust, to roasted and stuffed with chili, to baked into a decadent pie. The list goes on and on. You get the (delicious) idea. With minimal preparation, sweet potatoes effortlessly transform into the perfect meal, snack, or even dessert; you can’t say that about very many foods!


These cinnamon, rosemary, and paprika sweet potato wedges are a testament to the sweet potato’s versatility, and unique ability to meld savory and sweet flavors. Cinnamon enhances the sweet potato’s natural sweetness, while smoky paprika plays up their savory side, and rosemary provides a fragrant earthy balance. When coated with olive oil and baked as thick wedges, the edges become crisp and the inside tender and creamy. They will melt-in-your-mouth. We recently served them at our Friendsgiving feast, and they were a big hit!



It’s best to serve these wedges warm, but they can easily be reheated or transformed into a yogurt parfait. Top the cooled wedges with a scoop of low-fat Greek yogurt, a drizzle of almond butter, a sprinkle of granola, and a dash of cinnamon. Creamy, dreamy deliciousness. See below for more simple ideas on how to make these wedges into a delightful meal or snack!


While sweet potatoes might not be in your top five, can we all still agree that they are quite delicious? We’ll go ahead and assume “YES.” We hope these cinnamon, rosemary and paprika sweet potato wedges bring you warmth, happiness, and a happy belly over the holiday season!




  • These babies are nutrient dense! Sweet potatoes are rich in good for your gut fiber, free radical fighting vitamins A and C, metabolism supporting B vitamins, and several minerals that support immune function, electrolyte balance, energy levels, and nerve transmission.
  • The vitamin A in sweet potatoes actually comes from beta carotene. Beta carotene is an antioxidant that gets converted to vitamin A in our intestines. It’s also responsible for the deep orange hue found in sweet potatoes, carrots, and oranges!
  • Beta carotene and vitamin A are fat-soluble, meaning they are best absorbed when eaten with a little healthy fat, such as the olive oil used in this recipe. These nutrients promote clear skin, strong hair and nails, good vision, and have cancer-fighting properties.
  • Just by eating more sweet potatoes and other carotenoid rich foods, you can make your skin glow from the inside out.
  • Despite their “sweet” label, sweet potatoes have a low glycemic index and will not cause your blood sugar levels to spike.




  • Autumn Salad. Prepare sweet potatoes as cubes instead of wedges. Then toss with arugula, chopped apples, dried cranberries, roasted chickpeas, toasted pecans, and balsamic dressing for a flavorful salad that is hearty enough for a meal.
  • Side of Wedges. Keep it classic, and compliment a side of wedges with this easy vegan black bean burger on a whole grain bun.
  • Breakfast Tacos. In a whole grain tortilla, layer spinach, sweet potato wedges, and sliced avocado. Top with a fried egg, and if you’re feeling adventurous, add a dash of this spicy kimchi sriracha.
  • Yogurt Parfait. Top wedges with a scoop of low-fat Greek yogurt, a drizzle of almond butter, a sprinkle of granola, and a dash of cinnamon. Perfect for transforming leftovers into an on-the-go breakfast.



  • Good-a Nachos. Generously sprinkle shredded Gouda cheese (or your favorite) atop cooked and still warm wedges. Broil on high for 2-3 minutes, until cheese is warm and gooey. Sprinkle with more fresh rosemary, chopped parsley, and a few grinds of fresh black pepper.
  • Dip it Real Good. What are fries without a killer dipping sauce? Pair these sweet and savory wedges with honey mustard sauce, barbecue sauce, or creamy vegan queso.



Cinnamon, Rosemary & Paprika Sweet Potato Wedges
Serves 4
Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
  1. 2 large sweet potatoes, sliced into thick wedges (skin on)
  2. 1 tablespoon extra virgin olive oil
  3. 1 teaspoon cinnamon
  4. 1 teaspoon paprika
  5. 1 tablespoon fresh rosemary, chopped
  6. 1/4 teaspoon sea salt
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and lightly spray with nonstick cooking spray.
  2. Cut sweet potatoes into thick wedges, keeping the skin on.
  3. Toss the sweet potatoes in olive oil until all sides are well coated.
  4. In a small bowl, combine cinnamon, paprika, rosemary and sea salt.
  5. Season the sweet potato wedges with spice mixture, and toss to coat.
  6. Arrange wedges in a single layer on the baking sheet.
  7. Bake for a total of 30 minutes, or until golden and tender, flipping once halfway through.
  8. Serve and enjoy!
  1. Best enjoyed right away! Keep leftovers in the refrigerator, covered, for up to three days.
  2. Reheat in the oven at 350 degrees F for about 5 to 10 minutes.
Fully Nourished


Do you like your sweet potatoes savory or sweet? Are you ready for the best of both worlds with these tasty wedges? If you make these sweet potato wedges at home, let us know how you liked them! Don’t forget to take a picture and share it on Instagram with #fullynourished, so we can see it!


In health and happiness,

Alexandra Rae & Felicia Stewart



(1): National Nutrient Database: Sweet Potatoes

(2): The Roles of Vitamin A

(3): What Are Healthy Fats?

(4): High Carotenoid Fruits and Vegetables Influences Skin Yellowness

(5): What is Glycemic Index?

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