Cinnamon Chile Sweet Potato Wedges



3 sweet potatoes
3 tablespoons olive oil
1-1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2 teaspoons Chile powder
1 teaspoon cinnamon
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
2 teaspoons dark brown sugar (light brown will work as well)
light sour cream, for dipping
fresh thyme, as a garnish


  1. Wash and pat dry sweet potatoes.
  2. Cut in half lengthwise and then lay onto it’s flat side and cut in half again. Cut each half again. You will end up with 8 wedges.
  3. Place them in a large bowl and drizzle with olive oil. Work olive oil into potatoes with your hands.
  4. In a smaller bowl, mix together kosher salt, pepper, Chile powder, cinnamon, garlic powder, oregano and brown sugar.
  5. Bake in a preheated 400 degree oven for 35 minutes.
  6. Turn oven to broil on high and broil for 3-5 minutes.
  7. Sprinkle with fresh thyme leaves and dip in light sour cream.


Until next time, Kris