Almond Free Turmeric & Cumin Sweet Potato Wedges
These golden wedges are everything you want in a roasted vegetable — crispy caramelized edges, a tender center, and a spice blend that makes the whole kitchen smell incredible. Turmeric, cumin, and smoked paprika team up to give each wedge a warm, earthy depth, while a touch of cayenne adds just enough heat to keep things interesting. The skin stays on throughout roasting, which means more texture and less prep work. Spacing the wedges out on the baking sheet and flipping them halfway through is the real trick to getting that deep, almost sticky caramelization rather than a soggy steam situation. A scatter of fresh parsley at the end brightens everything up and makes the dish look as good as it tastes. Tree nut concerns are completely off the table here — every ingredient is a straightforward pantry staple, so there's no label-reading stress involved. These are equally at home as a weeknight side dish or a crowd-pleasing addition to a bigger spread.
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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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