Citric Acid Free Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes roasted at high heat until the edges go deeply caramelized and the centers turn silky soft — this is the kind of side dish that disappears before it even makes it to 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. For anyone navigating a citric acid sensitivity, roasted vegetable recipes can be surprisingly tricky — many spice blends and bottled sauces sneak it in as a preservative or flavor enhancer. Here, every ingredient is straightforward and easy to verify, from the whole sweet potatoes to the individual ground spices and a drizzle of extra virgin olive oil. The technique matters too: spacing the wedges out and flipping them halfway through ensures you get that gorgeous caramelized crust rather than a steamed, soggy result. A scatter of fresh parsley at the end adds a pop of color and brightness without introducing anything problematic. These wedges work beautifully as a weeknight side, a game-day snack, 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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