Emulsifier Free Turmeric & Cumin Sweet Potato Wedges
These golden wedges are everything you want in a roasted vegetable — crispy caramelized edges, a smoky-spiced crust, and a naturally sweet, tender interior that practically melts on the fork. The spice blend of turmeric, cumin, smoked paprika, and garlic powder does serious flavor work here, turning humble sweet potatoes into something that feels almost restaurant-worthy. Every ingredient is whole and straightforward, which means no hidden additives or emulsifying agents sneaking in through a sauce packet or seasoning blend — just olive oil, spices, and good produce. Spacing the wedges out on the baking sheet and flipping them halfway through is the key move that gets you that deep caramelization instead of a soggy result. A scatter of fresh parsley at the end adds a bright, herby finish that balances all that warm, earthy spice. These are equally at home alongside a weeknight protein or piled onto a plate as a snack you'll keep reaching back into.
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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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