Delicious sweet potato wedges with a creamy marshmallow dipping sauce for dipping.

Sweet Potato Wedges with Marshmallow Dipping Sauce

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Sweet Potato Wedges with Marshmallow Dipping Sauce: A Comforting Treat

There’s something magical about the golden hues of fall, especially when you bite into a warm, crispy sweet potato wedge, drizzled with a sweet marshmallow dipping sauce. I remember curling up on the couch during chilly evenings, my mom serving these delectable wedges while we watched our favorite movies together. The recipe I’m sharing today is an ode to those cozy moments—Sweet Potato Wedges with Marshmallow Dipping Sauce. Perfect for easy weeknight dinners or as a fun treat for gatherings, this dish brings warmth and nostalgia to your table. This is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

  • Quick and Easy: Perfect for busy weeknights or casual get-togethers, this recipe comes together in under an hour!
  • Family-Friendly: Kids love the sweet marshmallow sauce, making it an excellent way to encourage them to enjoy veggies.
  • Crowd-Pleasing: Serve these at your next potluck or holiday gathering, and watch them disappear!
  • Crispy & Tender: The wedges achieve the perfect balance of crispy on the outside while remaining tender on the inside.
  • Sweet & Savory Delight: The rich flavors of sweet potato paired with the dreamy marshmallow sauce create a delightful contrast you won’t forget.

Gather These Simple Ingredients

To whip up these comforting Sweet Potato Wedges with Marshmallow Dipping Sauce, you’ll need:

  • 2 large sweet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup mini marshmallows
  • 1/4 cup heavy cream
  • 1 tablespoon maple syrup

How to Make Sweet Potato Wedges with Marshmallow Dipping Sauce

Let’s dive into the cozy process of creating this dish together!

  1. Preheat your oven to 425°F (220°C).
  2. Wash and peel the sweet potatoes, then cut them into wedges. Aim for uniform sizes for even cooking!
  3. In a bowl, toss the sweet potato wedges with olive oil, paprika, garlic powder, salt, and pepper until well coated, ensuring every wedge has that magical seasoned touch.
  4. Arrange the wedges in a single layer on a baking sheet, making sure they aren’t overcrowded to achieve maximum crispiness.
  5. Bake for 25-30 minutes, flipping halfway through, until crispy and golden. You’ll know they’re ready when your kitchen starts to smell heavenly!
  6. For the dipping sauce, combine the mini marshmallows, heavy cream, and maple syrup in a saucepan over low heat. Stir until the marshmallows are melted and the mixture is smooth and velvety.
  7. Serve the sweet potato wedges warm with the marshmallow dipping sauce—enjoy the sweet and cozy flavors!

Delicious Variations to Try

Feel free to get creative with this delicious recipe! Here are a few ideas to inspire your next batch:

  • Spicy Twist: Add a pinch of cayenne pepper to the seasoning mix for a zesty kick that beautifully complements the sweetness.
  • Herbed Goodness: Mix in freshly chopped rosemary or thyme with the sweet potatoes before baking for an earthy aroma.
  • Chocolate Heaven: Drizzle melted chocolate instead of marshmallow sauce for a rich, indulgent dessert option.
  • Nutty Flavor: Sprinkle chopped pecans or walnuts over the dipping sauce for an added crunch and nutty richness.

Chef Emma’s Helpful Tips

  • Make Ahead: You can wash, peel, and cut the sweet potatoes a day in advance. Just store them in cold water in the fridge to prevent browning!
  • Ingredient Swaps: If you’re out of heavy cream, you can substitute it with coconut cream for a non-dairy option that adds a lovely flavor.
  • Slicing Tricks: For even crispier wedges, try cutting the sweet potatoes into thinner strips, but be mindful of the cooking time.
  • Storage Suggestions: Leftover sweet potato wedges can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

What’s Inside – Nutrition Breakdown

Here’s the nutritional information for one serving (approximately 1/4 of the recipe):

  • Serving size: 1/4 of the recipe
  • Calories: 250
  • Carbohydrates: 40g
  • Sugar: 15g
  • Fat: 10g
  • Protein: 3g
  • Sodium: 150mg

Frequently Asked Questions

  • Can I make this ahead? Yes, the sweet potato wedges can be cut in advance and stored in water. Bake just before you’re ready to serve!
  • Can I use different ingredients? Absolutely! Feel free to customize the dipping sauce or even the spices on your wedges.
  • How do I store leftovers? Store any leftover wedges in the fridge in an airtight container for up to 3 days.
  • How long does it last? The baked wedges are best enjoyed fresh, but leftovers can be reheated easily.

A Cozy Closing Note

Sweet Potato Wedges with Marshmallow Dipping Sauce are more than just a recipe; they’re a warm hug for your taste buds, evoking cherished memories and the comforting aromas of home. I hope you bring these golden wedges into your kitchen for your family and friends to enjoy. Save this Sweet Potato Wedges with Marshmallow Dipping Sauce to your comfort food board so it’s ready when you need a cozy treat! Happy cooking!

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Sweet Potato Wedges with Marshmallow Dipping Sauce

  • Author: Chef Emma
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
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Description

Warm, crispy sweet potato wedges drizzled with a sweet marshmallow dipping sauce—perfect for cozy evenings and gatherings.

Ingredients

Scale
  • 2 large sweet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup mini marshmallows
  • 1/4 cup heavy cream
  • 1 tablespoon maple syrup

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and peel the sweet potatoes, then cut them into wedges.
  3. Toss the sweet potato wedges with olive oil, paprika, garlic powder, salt, and pepper.
  4. Arrange the wedges in a single layer on a baking sheet.
  5. Bake for 25-30 minutes, flipping halfway through, until crispy and golden.
  6. In a saucepan over low heat, combine mini marshmallows, heavy cream, and maple syrup. Stir until melted and smooth.
  7. Serve the sweet potato wedges warm with the marshmallow dipping sauce.

Notes

Feel free to add a pinch of cayenne for a spicy kick or substitute heavy cream with coconut cream for a non-dairy option. Leftovers can be stored in an airtight container for up to 3 days.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 10mg

Keywords: sweet potato, dipping sauce, comfort food, vegetarian, easy recipe

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