Candied Sweet Potato Wedges with Brown Sugar Cinnamon Glaze
These tender roasted sweet potato wedges are transformed into a candied treat with a rich brown sugar cinnamon glaze. The ice water soak ensures crispy edges while the two-stage roasting process caramelizes the natural sugars perfectly. The finishing glaze of melted butter and brown sugar creates an irresistible coating that makes these wedges ideal as a side dish for holiday meals or a comforting weeknight addition. The combination of warm spices and sweet potato's natural earthiness creates a balanced flavor that appeals to all ages.
Ingredients
- 4 large sweet potatoes
- ⅓ cup unsalted butter, melted
- 3 tablespoon unsalted butter, melted
- ⅓ cup brown sugar
- 2 teaspoon cinnamon
- 1 teaspoon salt
Instructions
- 1
Cut each potato in half then each half into quarters lengthwise to get spears
- 2
Cut each half into fifths if potatoes are huge, ensuring each spear is no bigger than 3/4 inch at thickest point
- 3
Place cut potatoes in large bowl of ice water and soak for 30 minutes
- 4
Preheat oven to 400F and line 1-2 rimmed baking trays with foil
- 5
Remove potatoes from ice water and pat dry
- 6
Toss potatoes with 1/4 cup melted butter and salt in bowl
- 7
Arrange potatoes on pan in single layer, skin-side down
- 8
Roast for 35 minutes
- 9
Mix brown sugar and cinnamon while potatoes cook
- 10
Remove potatoes from oven and gently push around to prevent sticking
- 11
Sprinkle brown sugar mixture over top, reserving 2 tablespoons
- 12
Roast for another 20-25 minutes or until fork tender
- 13
Mix 3 tablespoons melted butter with reserved brown sugar mixture in small saucepan until melted
- 14
Pour glaze mixture over plated potatoes
Tips
Soaking cut potatoes in ice water removes excess starch and helps achieve crispier edges during roasting.
Reserve some brown sugar mixture before the final roast to create an extra glossy finishing glaze.
Cut wedges uniformly to ensure even cooking - no thicker than 3/4 inch at the widest point.
Good to Know
Refrigerate for up to 3 days in covered container
Can be cut and soaked up to 4 hours ahead, keep in ice water
Best served warm immediately after glazing
Common Mistakes
Cut wedges too thick and they will not cook evenly
Skip the ice water soak and edges will not crisp properly
Apply glaze too early and it will burn during roasting
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these without the glaze?
Yes, the wedges are delicious with just the brown sugar cinnamon coating applied before the final roasting stage.
What if my sweet potatoes are different sizes?
Adjust cutting to maintain 3/4 inch thickness - smaller potatoes may only need halving, larger ones may need more cuts.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat in 350F oven for 5-8 minutes to restore texture.