Chicken Free Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes roasted at high heat with a bold spice blend are one of those side dishes that somehow manage to feel both rustic and impressive at the same time. The combination of turmeric, cumin, smoked paprika, and garlic powder creates a deeply savory, warmly aromatic crust that caramelizes beautifully against the natural sweetness of the potato. Leaving the skin on keeps the wedges sturdy enough to flip and roast on both cut sides, which is the key to getting those deeply golden, slightly crispy edges rather than a soggy result. A little cayenne is optional but genuinely worth it if you want a subtle kick that lingers. The whole thing comes together with pantry staples and a single baking sheet, making cleanup as easy as the prep. A scatter of fresh parsley at the end adds a pop of color and a bright, herby finish that pulls the whole platter together. These wedges work just as well as a weeknight side as they do as a crowd-pleasing addition to a bigger spread.
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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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