Low Sodium Turmeric & Cumin Sweet Potato Wedges

Total time45 min

Prep time10 min

Cook time35 min

Low Sodium Turmeric & Cumin Sweet Potato Wedges

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Ingredients

4 servings

2 lb sweet potatoes (about 2 large), scrubbed
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3 tbsp extra virgin olive oil
1 tsp ground turmeric
1 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp cayenne pepper (optional)

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
Cut each sweet potato in half lengthwise, then cut each half into 3–4 wedges roughly 1 inch thick at the widest point, leaving the skin on.

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