Cinnamon-Chili Roasted Sweet Potato Wedges with Garlic Aioli

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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.

★ 4.2 (15 ratings) Prep: 10 min Cook: 30 min Serves 4 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Frequently asked questions

How long does Cinnamon-Chili Roasted Sweet Potato Wedges with Garlic Aioli take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cinnamon-Chili Roasted Sweet Potato Wedges with Garlic Aioli?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Cinnamon-Chili Roasted Sweet Potato Wedges with Garlic Aioli?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cinnamon-Chili Roasted Sweet Potato Wedges with Garlic Aioli for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cinnamon-Chili Roasted Sweet Potato Wedges with Garlic Aioli vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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