Fish Free 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 trick is roasting them cut-side down at high heat with plenty of space between pieces, so they develop that gorgeous char instead of turning soft and steamy. Sweet potatoes are a natural canvas for bold seasoning, and this combination brings out their natural sweetness in the best possible way. Everything here is straightforward pantry-friendly produce and spices — no seafood derivatives, no hidden fish-based sauces, nothing to second-guess. A scatter of fresh parsley at the end adds a bright pop of color and freshness that ties the whole platter together. These work as a crowd-pleasing side, a snack straight off the sheet pan, or the kind of thing you keep picking at long after dinner is technically over.
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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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