I literally could not wait to get online and share this simple recipe with you all! I always love roasted sweet potatoes but combine sweet potatoes and cinnamon?! One of my all time favorite flavor combos! Sweet toasty potatoes paired with warm cinnamon is a total match made in heaven. Obviously these are great on their own but if you want an out of this world combo you’ve got to pair them with a side of my Zero Point Apple Butter for dipping! These make a great snack and a perfect side dish to just about any meal. One serving of my Cinnamon Spiced Sweet Potato Wedges is 5 Blue WW SmartPoints or 6 Green WW SmartPoints.
I know a lot of people like to bake things on foil or parchment paper for easy cleanup but when it comes to roasted veggies I’m a firm believer that you have to let things roast directly on the sheet pan. The veggies really need to sizzle on the hot metal pan to get the perfect texture and yummy brown edges. It’s the key to stellar roasted veggies vs just mediocre ones.
For this recipe we just need 20 oz of raw sweet potatoes, some olive oil, ground cinnamon, and salt. When choosing sweet potatoes I try to find small ones that are about 5 oz each. This day I only had 2 large potatoes so I just made sure to cut them into wedges that were about 3 inches long. We toss the sweet potatoes with olive oil, cinnamon, and salt, and then let them roast in a hot oven for about 25 minutes or so until the potatoes are perfectly cooked. The outside should be brown and crispy while the inside is nice and tender and sweet. You can tell they are done because the outside will start to get wrinkly and crisp.
Serve the potatoes however you’d like but I really, reeaaaallly recommend dunking them into a side of my Zero Point Apple Butter.
The recipe makes 4 servings of Cinnamon Spiced Sweet Potato Wedges at 5 Blue WW SmartPoints or 6 Green WW SmartPoints each- enjoy!
- 20 oz raw sweet potatoes, cut into 3 inch long wedges
- 4 tsp olive oil
- 1 tsp ground cinnamon
- Pinch of salt
- Apple butter for serving, if desired (linked above)
- Preheat oven to 450F.
- Cut sweet potatoes in wedge shapes that are about 3 inches long and ½ inch thick.
- Toss wedges with olive oil, cinnamon, and a large pinch of salt.
- Once sweet potatoes are well coated with the oil and cinnamon spread them on a large baking sheet (or two, if needed), making sure they are laying flat and not overlapping.
- Bake for 15 minutes and then flip the potatoes over.
- Bake for another 10-15 minutes until the outside is brown and crisp. Remove from oven and let cool about 3-4 minutes on the baking sheet before serving, as they will continue to get crisper. Serve with apple butter, if desired.
Points info per serving: 5 oz raw sweet potato (4sp), 1 tsp olive oil (1sp) = 5 sp per serving.
Nutritional info provided does not include apple butter.
Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.
I am so excited you are making one of my recipes and I would love to see how it turns out! Make sure to share it on Instagram and tag me @rachelshealtyplate and use #rachelshealthyplate so I can see your creation!
