Cinnamon and Paprika Sweet Potato Wedges

Cinnamon and Paprika Sweet Potato Wedges


Sweet potatoes are quite possibly my favourite food. They’re just so sweet and tender and melt-in-you-mouth good! I eat them with anything and everything, with quinoa bowls, salads, as a side with roasted vegetables, in pasta bakes, I even use them in cakes and brownies! They seem to enhance the taste of literally everything! Not only do these beauties taste insanely good, however, they’re also amazingly good for you, providing huge benefits. They’re seriously packed with anti-oxidants, beta-carotene, and even better they’re great for controlling and stabilising your blood sugar levels, so they keep you bursting with energy.

Of course sweet potatoes taste awesome any which way you cook them, but if you ask me one way trumps all the others: baked in thick wedges with olive oil, fresh rosemary, cinnamon, paprika and sea salt. Like this they are nothing short of perfect! So wonderfully rich in taste, striking the perfect balance between sweet and salty. The thicker the wedge and the longer they cook the more delicious they are too, as they just become more and more soft, squishy, tender and flavoursome! If you want to go the whole way, dip the wedges into guacamole and you’ll be instantly transported to food heaven.

Serves 3

– 2 large sweet potatoes (the fatter the potato the better the wedges will be)

– 1 tablespoon of cinnamon

– 1 tablespoon of paprika

– about a dozen sticks of fresh rosemary

– olive oil

– salt

Pre-heat the oven to 190C.

Wash the sweet potatoes and cut into thick, even wedges – about an inch thick. Place the wedges onto a baking tray and cover them in a generous amount of olive oil, salt, paprika and cinnamon. Use your hands to mix it all together, ensuring every part of the potato has some oil and spices on it. Then place the rosemary sticks on top.

Allow them to bake for about an hour, although they will need to be turned over once or twice during cooking to make sure that they’re evenly cooked. Once they are perfectly soft and tender they’re ready to be enjoyed!


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  • Caitlin

    these sweet potatoes look SO GOOD. i love sweet potato fries, too, but have never combined those spices and herbs together. i am truly inspired. thanks, girl!

    • Ella Woodward

      Thank you! I’m so happy to inspire you! I’m obsessed with sweet potato fries, but this combination is even better! Enjoy!

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  • angel

    This looks delicious! Do you eat the peel on these or do you peel them off after cooking? I have never eaten the peels!

    • Ella Woodward

      I always eat the peel, I just give it a quick rinse if it looks like it needs it but otherwise I cook and eat the peel – it’s really delicious! I can’t wait to hear what you think :)

  • Maria

    Absolutely love your blog, thank you so much for sharing all these amazing recipes!
    I made the sweet potato wedges for my family the other day, and they all loved it. Definitely making them again! 😀

    • Ella Woodward

      Thank you so much Maria! I’m so glad that you’re enjoying the recipes! Sweet potato wedges are the best things in the world, definitely one of my favourite recipes and one I make all the time! I love to make extra to eat cold as snacks :)

  • Naomi

    This has become my go to side dish/snack/whole meal if I’m not too hungry and just want something really savoury tasting. I tend to do a half and half combo of extra hot paprika and sweet papika :) x

    • Ella Woodward

      That’s awesome! I’m so glad that you love these so much, they’re my favourite! :)

  • Positive Sarah

    I love sweet potato. Before I do my next food shop, I’m so going to be getting a few good recipes from your blog :)

    • Ella Woodward

      That’s awesome, I hope you love what you make! These sweet potatoes are particularly great! :)

  • Positive Sarah

    Reblogged this on Gorgeously Full Fat and commented:
    I’m so going to be trying the recipes from this blog. I think I’m in love with the idea of the sweet potatoes with cinnamon & rosemary. And that cake…I bet it comes out way better than the sorry effort I made of a Victoria sponge this afternoon.

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  • Amanda Stoddard

    Your website is FABULOUS Ella. I have been trying to find nutritious recipes that are simple and easy to follow and only require a handful of ingredients and yours is the best I’ve found. Sweet potatoes are also my all time favourite so can’t wait to try this recipe! Thanks for sharing. The images you post also have me drooling :-) Lots of color!! Looking forward to trying just about everything you’ve posted. Cheers!

    • ellawoodward

      Thank you so much Amanda, I’m so glad the you love everything so much! I’m the biggest sweet potato fan too and this recipe is my go-to, I make them all the time! Hope you love them just as much! :)

    • ellawoodward

      Thank you so much Amanda, I’m so glad that you love it so much! I hope you love the sweet potatoes, I’m so obsessed with them! :)

  • Emma

    I have just made these, and I don’t have words for how good they are!! I was devastated when they were all gone……I need more! I’ve just been diagnosed with coeliac disease and I’m finding your site really inspirational and encouraging! Thank you :)

  • Emma and Carla: the merrymaker sisters

    Oh. my. food! Sweet potatoes are definitely one of our fave foods! And these wedges actually look divine! Love the combo of rosemary and cinnamon! NOM NOM NOM! Thanks for sharing Ella! e + c

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  • Sophie

    We’re so yummy!! And easy, I added a bit of thyme aswell with them,
    Thank you !

  • Izar

    Made these yesterday…so yummy! Thanks Ella!

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  • ash

    I made this today for my family and it was delicious! I served it with your guacamole.. yum! 😀

  • Dora Iakovou

    So delicious!!

  • Michelle Gerrard-Doyle

    These are sooo good! We served with quinoa as suggested in the book and it was all incredibly tasty

  • ellawoodward

    Hi Ruby, I’m so happy you love them! I haven’t tried it but I imagine that it would work well. I love them cold too, they’re best kept in the fridge! X

  • Annalisa Woods

    Hi Ella! Hope you’ve had a great holiday! I am addicted to making these, I LOVE them – thanks for the great recipe! I saw that you made these for a group of 15 girlfriends and I wanted to make them as part of the menu for a BBQ I’m hosting (we will be 13-14 people). I wondered if you then made one big batch of these or did a few smaller batches (which I’m thinking would take ages ;-)) Also, if you did one big batch did it affect the texture of the wedges in anyway? Thanks for your help! Annalisa x

    • ellawoodward

      Hi Annalisa, I made a big batch of these and from what I can remember it didn’t affect the texture of them. So happy you love them x

  • ellawoodward

    So happy you’re loving the sweet potato recipes and hope you get to use the book too! Have a lovely day x

  • Lilli

    I made these today and they badly burned. I followed the recipe but they came out black after 50 mins. Do you have any idea why?

    • ellawoodward

      So sorry to hear this. All oven can vary slightly, make sure you’re using the fan setting! X

  • ellawoodward

    Yes absolutely, they’re amazing with homemade hummus or guacamole x