Cinnamon Free Turmeric & Cumin Sweet Potato Wedges
Sweet potato wedges are one of those crowd-pleasing sides that feel indulgent but come together with almost no effort, and this version is genuinely hard to stop eating. The combination of turmeric, cumin, and smoked paprika creates a warm, earthy crust that's deeply savory with just a hint of heat from optional cayenne — no warming spices like cinnamon anywhere in sight. That matters more than you might think, because so many roasted sweet potato recipes lean hard on cinnamon and sugar, leaving people who avoid it with very few options that actually feel satisfying. Here, the flavor is built entirely on bold, savory spices and a generous coat of olive oil, which helps the wedges caramelize beautifully in a hot oven rather than turning soft and steamy. The trick of roasting them cut-side down and then flipping partway through gives you those deeply golden, slightly crispy edges that make each wedge look as good as it tastes. A scatter of fresh parsley at the end adds a pop of color and brightness that pulls the whole plate together. These are the kind of wedges that disappear fast, so consider doubling the batch.
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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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