Cinnamon-Chili Roasted Sweet Potato Wedges with Garlic Aioli

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sweet potato wedges roasted with a warm cinnamon and smoky chili powder rub, served alongside a creamy garlic aioli for dipping—a perfect Halloween snack. This American-inspired Halloween recipe (vegetarian), ready in about 40 minutes, pairs olive oil, ground cinnamon, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 American cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 cups sweet potatoes, peeled and cut into wedges
3 tbsp olive oil
1 tsp ground cinnamon
1 tsp chili powder
1/2 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1/2 cup mayonnaise
2 garlic cloves, minced
1 tbsp lemon juice

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 425°F. In a large bowl, toss 4 cups peeled and cut sweet potato wedges with 3 tbsp olive oil, 1 tsp ground cinnamon, 1 tsp chili powder, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
Step 2: Arrange the sweet potato wedges in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, flipping halfway through, until golden and edges are crisp.
Step 3: While the wedges roast, in a small bowl, combine 1/2 cup mayonnaise, 2 minced garlic cloves, and 1 tbsp lemon juice. Mix well to make garlic aioli.
Step 4: Remove sweet potato wedges from oven and transfer to a serving plate. Serve warm with the garlic aioli on the side for dipping.