Sweet Potato Wedges with Marshmallow Sauce
Preheat oven to 475°F. Line a rimmed baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil.
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.
Bake about 15 minutes, or until potatoes are golden brown, cooked through, and starting to become crispy, turning every 5 minutes.
To serve, drizzle sweet potato wedges with Marshmallow Sauce. Sprinkle potatoes and sauce with cinnamon, if desired.
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.