Sweet Potato Wedges with Marshmallow Sauce
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Servings: 6
- Course: Side Dish
Put a fresh twist on sweet potato casserole with this dish that’s ready in just 35 minutes! Bake the sweet potato wedges in a single layer for crispy fries straight from the oven.
- Reynolds Wrap® Non-Stick Aluminum Foil
- 3 medium sweet potatoes (1 1/2 pounds), unpeeled
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- Marshmallow Sauce (below)
- Ground cinnamon (optional)
Preheat oven to 475°F. Line a rimmed baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil.
Cut potatoes into thick wedges. Place potato wedges in a medium bowl and cover with cold water; soak for 10 to 15 minutes. Drain wedges and thoroughly pat dry with paper towels. Place wedges on prepared baking sheet. Drizzle with olive oil; sprinkle with salt. Toss to thoroughly coat wedges. Arrange wedges in a single layer.
Bake about 15 minutes, or until potatoes are golden brown, cooked through, and starting to become crispy, turning every 5 minutes.
To serve, drizzle sweet potato wedges with Marshmallow Sauce. Sprinkle potatoes and sauce with cinnamon, if desired.
In a medium bowl, beat 1 cup marshmallow crème, 1/2 cup vanilla Greek yogurt, and 1/2 teaspoon ground cinnamon with an electric mixer until creamy.