Cashew Free Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes roasted at high heat until their edges go deeply caramelized and their centers turn silky soft — this is the kind of side dish that disappears from the platter before you even sit down. 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. The technique matters here: wedges laid cut-side down on a parchment-lined sheet roast rather than steam, building that gorgeous golden crust you just can't get any other way. Every ingredient is a straightforward pantry staple, so there's zero guesswork about hidden tree nut derivatives sneaking into your meal. A quick scatter of fresh parsley at the end adds a pop of color and brightness that makes the whole thing look as good as it tastes. These wedges work beautifully alongside grilled proteins, tucked into grain bowls, or honestly just eaten straight off the pan.
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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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