BHA & BHT Free Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes roasted at high heat until their edges turn deeply caramelized and their centers go silky soft — this is the kind of side dish that disappears before anything else on the table. A bold spice blend of turmeric, cumin, smoked paprika, and garlic powder coats every wedge in warm, earthy flavor with just enough heat from optional cayenne to keep things interesting. For anyone navigating BHA and BHT sensitivities, packaged snack foods and seasoned frozen sides are often off the table because synthetic preservatives hide in spice blends and oils — here, every single ingredient is whole and straightforward, so there's nothing to second-guess. Extra virgin olive oil does the heavy lifting, helping the spices bloom and giving each wedge those gorgeous caramelized edges that make them irresistible. The trick is spacing the wedges out on the baking sheet so they roast rather than steam, and flipping them halfway through to get that deep color on both cut sides. A scatter of fresh parsley at the end adds a little brightness that plays beautifully against all that smoky warmth. These are equally at home next to a weeknight protein or piled onto a platter for a crowd.
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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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