Breastfeeding Friendly Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes are already a nutritional powerhouse, and roasting them with a bold spice blend turns a simple vegetable into something genuinely crave-worthy. The combination of turmeric, cumin, and smoked paprika creates wedges with deeply caramelized edges and a warm, earthy flavor that feels satisfying without being heavy. Olive oil helps the spices cling to every surface and encourages that gorgeous browning in a hot oven — no deep frying, no fuss. For anyone navigating the extra nutritional demands of breastfeeding, this kind of whole-food, ingredient-simple dish is a smart addition to the weekly rotation. The cayenne is completely optional, so you can dial the heat up or down depending on your preference and comfort. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole platter look as good as it tastes. These wedges work as a side dish, a snack, or even the base of a bigger bowl-style meal.
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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)
Can be omittedfresh parsley
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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