Eggless Turmeric & Cumin Sweet Potato Wedges
These golden wedges are everything you want in a roasted vegetable — crispy caramelized edges, a tender center, and a spice blend that makes the whole kitchen smell incredible. Turmeric, cumin, and smoked paprika team up to give each wedge a warm, earthy depth, while a touch of cayenne adds just enough heat to keep things interesting. The skin stays on, which means more texture and more flavor with less prep work. Since the coating is nothing but olive oil and spices, there are no hidden binders or coatings to worry about — just clean, straightforward ingredients that happen to be naturally free of eggs. Spacing the wedges out on the pan and flipping them halfway through is the key move here; it's what takes these from soft and steamed to properly roasted with those gorgeous caramelized edges. A scatter of fresh parsley at the end brightens everything up and makes the platter look like it came straight from a restaurant kitchen. These work as a crowd-pleasing side, a snack with your favorite dipping sauce, or honestly just 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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