Coconut Free Turmeric & Cumin Sweet Potato Wedges
Sweet potato wedges are already a crowd-pleaser, but coating them in a bold blend of turmeric, cumin, smoked paprika, and garlic powder takes them somewhere truly special. The spice mix clings to every surface thanks to a generous toss in olive oil, so each wedge comes out of the oven deeply golden, caramelized at the edges, and packed with warm, earthy flavor. Roasting at a high heat with the cut sides down is the move here — it creates that slightly crispy exterior while keeping the inside tender and almost creamy. A lot of packaged spice blends and seasoned frozen wedges sneak in unexpected ingredients, so making these from scratch with straightforward pantry staples means you know exactly what's going into the dish. The optional cayenne adds a gentle kick if you want it, and a scatter of fresh parsley at the end brightens everything up beautifully. These are the kind of wedges that disappear fast, whether you're serving them as a side, a snack, or an appetizer straight off the baking sheet.
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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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