Low Sugar Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes are naturally sweet enough that they need absolutely nothing extra to shine, and this spiced wedge recipe proves exactly that. A bold blend of turmeric, cumin, smoked paprika, and garlic powder coats every surface before the wedges hit a screaming-hot oven, building deep, caramelized edges without a single gram of added sugar in sight. The trick is roasting them cut-side down so they get that gorgeous golden crust rather than turning soft and steamy — and flipping halfway through locks in color on both sides. Cayenne is optional, but even a little nudge of heat plays beautifully against the earthy warmth of the cumin and the natural sweetness of the potato. A handful of fresh parsley at the end keeps things bright and pulls the whole plate together. These wedges work as a side dish, a snack, or honestly just something to eat straight off the baking sheet while nobody is watching.
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Learn more →Ingredients
4 servings
- 2 lb sweet potatoes (about 2 large), scrubbed
- 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
- 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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