Dairy Free Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes roasted at high heat until the edges are deeply caramelized and the centers are fork-tender — this is the kind of side dish that disappears before everything else hits 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 optional cayenne to keep things interesting. The whole thing comes together with nothing but olive oil and pantry spices, so there's no butter, cream, or dairy of any kind to worry about — it's naturally free of all that without any substitutions required. Leaving the skin on the wedges adds a little rustic texture and helps them hold their shape through two rounds of roasting. The trick of flipping each wedge halfway through is what gets you that gorgeous caramelization on both cut sides instead of just one. A scatter of fresh parsley at the end brightens the whole platter and makes it look like something you'd order at a restaurant. Serve these straight from the oven alongside pretty much anything — they're that versatile.
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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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