Celery Free Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes roasted at high heat until their edges are deeply caramelized and their centers are fork-tender — this is the kind of side dish that disappears before anything else on the table. A bold spice blend of turmeric, cumin, smoked paprika, and garlic powder coats every wedge in warm, earthy flavor with just enough heat from an optional pinch of cayenne. The trick is spacing the wedges out on the baking sheet so they roast properly instead of steaming, which gives you those irresistible caramelized edges. Olive oil ties everything together and helps the spices cling to the skin-on wedges through two rounds of roasting. For anyone navigating a diet that cuts out celery and celery-derived ingredients, this recipe is naturally in the clear — every ingredient is straightforward and easy to verify. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the whole platter look as good as it tastes. These wedges work beautifully alongside grilled proteins, grain bowls, or honestly just on their own with your favorite dipping sauce.
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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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