Chestnut Free Turmeric & Cumin Sweet Potato Wedges
These golden wedges are everything you want in a roasted vegetable — crispy caramelized edges, a tender center, and a spice blend that makes the whole kitchen smell incredible. Turmeric, cumin, and smoked paprika team up to give sweet potato a warm, earthy depth, while a touch of cayenne adds just enough heat to keep things interesting. The trick to getting that perfect roast rather than a soggy steam is spacing the wedges out on the pan and flipping them halfway through, so both cut sides get direct contact with the heat. Sweet potatoes are naturally rich and satisfying, so this comes together as a seriously impressive side dish with nothing more than pantry staples and olive oil. A scatter of fresh parsley at the end brightens the whole plate and adds a pop of color against all that deep orange and gold. Whether you're serving these alongside a weeknight dinner or bringing them to a gathering, they disappear fast — so consider making a double batch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!