Anti Inflammatory Turmeric & Cumin Sweet Potato Wedges
These golden wedges are everything you want in a roasted side — crispy caramelized edges, a tender center, and a spice blend that makes the whole kitchen smell incredible. Sweet potatoes are already a powerhouse of antioxidants and fiber, and pairing them with turmeric and cumin takes things a step further, since both spices have well-documented anti-inflammatory properties. Extra virgin olive oil ties it all together, helping the spices bloom and encouraging that deep, almost smoky caramelization in the oven. The trick is spacing the wedges out on the baking sheet so they roast properly instead of steaming — a small detail that makes a huge difference in texture. A hit of smoked paprika adds subtle depth, and the optional cayenne gives you a gentle kick if you want it. Finished with a scatter of fresh parsley, these wedges are vibrant enough to anchor a weeknight dinner or hold their own on a weekend spread. Four servings come together with minimal prep and a single baking sheet, which is always a win.
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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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