Caffeine Free Turmeric & Cumin Sweet Potato Wedges
These golden wedges are the kind of side dish that disappears from the platter before you even sit down. Sweet potatoes get tossed in a bold blend of turmeric, cumin, smoked paprika, and garlic powder, then roasted at high heat until the edges are deeply caramelized and the insides are melt-in-your-mouth tender. The trick is spacing them out on the baking sheet so they roast properly instead of steaming — that's what gives you those irresistible crispy edges. A pinch of cayenne is optional, but it adds just enough heat to balance the natural sweetness of the potato. Every single ingredient here is naturally free of stimulants, so this is genuinely worry-free snacking or a vibrant weeknight side with zero compromises on flavor. Finish with a scatter of fresh parsley for a pop of color and brightness, and serve them straight from the oven while they're at their best.
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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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