Brazil Nut Free Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes roasted at high heat until the edges go deeply caramelized and the insides turn creamy — this is the kind of side dish that quietly steals the show at the table. A bold spice blend of turmeric, cumin, smoked paprika, and garlic powder coats every wedge in warm, earthy flavor, with an optional hit of cayenne if you want a little heat. The technique matters here: wedges laid cut-side down on a parchment-lined pan with breathing room between them means you get a proper roast, not a soggy steam. It's a smart, fuss-free approach that delivers crispy edges and fork-tender centers every single time. For anyone navigating tree nut allergies, this recipe is naturally worry-free — every ingredient is a straightforward pantry staple with no hidden risks lurking in the lineup. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the whole platter look genuinely impressive. Whether you're serving these alongside a weeknight protein or bringing them to a gathering, they disappear fast.
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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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