Citrus Free Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes roasted at high heat until their edges go deeply caramelized and their centers turn silky soft — 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 whole thing comes together with pantry staples and a single baking sheet, no fancy technique required. For anyone navigating a citrus-free lifestyle, roasted vegetable recipes can be surprisingly tricky since so many call for a squeeze of lemon or orange to finish — here, the caramelization and spices do all the heavy lifting, delivering brightness and depth without a drop of citrus juice or zest. Leaving the skin on the wedges adds a little texture and helps them hold their shape through two rounds of roasting. A scatter of fresh parsley at the end keeps things feeling vibrant and fresh. These are equally at home next to a weeknight protein or piled onto a platter for a crowd.
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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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