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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.

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  • 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)


Step 1

Preheat oven to 475°F. Line a rimmed baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil.

Step 2

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.

Step 3

Bake about 15 minutes, or until potatoes are golden brown, cooked through, and starting to become crispy, turning every 5 minutes.

Step 4

To serve, drizzle sweet potato wedges with Marshmallow Sauce. Sprinkle potatoes and sauce with cinnamon, if desired.

Marshmallow Sauce

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.

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