by Meghan Swidler
2 Japanese sweet potatoes, scrubbed
1-2 tsp ground cinnamon
1 Tbsp coconut oil
Extra-virgin olive oil, for drizzling
Flaky sea salt (for serving)
2-3 scallions, chopped (for serving)
Preheat oven to 425F. Cut the sweet potatoes into large wedges and place them in a large bowl. If you have time, soak them in ice water for 20-30 minutes to remove excess starch from the sweet potatoes, which drastically improves the crisp during the roasting process afterwards.
Once soaked, remove from water, pat dry, and add wedges back to a bowl. Toss with ground cinnamon, coconut oil, and sea salt. Toss to coat them as evenly as possible.
Spread the sweet potato wedges on a silicone baking sheet. Put them in the preheated oven to cook for about 18 minutes, then flip the wedges over and return them to the oven to cook for an additional 13-15 minutes.
Once you see that the sweet potatoes are tender and getting brown on the edges, broil them at 550F for 3-5 minutes. Remove the roasted sweet potato wedges from the oven and let them cool slightly before serving.
Drizzle with extra-virgin olive oil, Maldon sea salt, and chopped scallions.