Carrageenan Free Turmeric & Cumin Sweet Potato Wedges
These golden wedges are everything you want in a roasted vegetable — crispy caramelized edges, a smoky-warm spice crust, and tender, naturally sweet flesh that practically melts in the middle. The combination of turmeric, cumin, and smoked paprika creates a deeply savory coating that makes each bite feel far more exciting than your average side dish. Carrageenan is a thickener and stabilizer that sneaks into a surprising number of packaged sauces, spice blends, and processed foods, but this recipe is built entirely from whole, unprocessed ingredients — nothing to second-guess on a label. Scrubbed sweet potatoes go straight into a bowl with olive oil and spices you likely already have on your shelf, which means the ingredient list stays clean from start to finish. Roasting at high heat with the wedges cut-side down is the key to that gorgeous caramelization without any added sugars or coatings. A scatter of fresh parsley at the end brightens the whole platter and makes it look like something you'd order at a restaurant. Whether you're serving these alongside a weeknight protein or piling them onto a grain bowl, 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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