Fructose Free Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes get a serious glow-up here, roasted at high heat until the edges are deeply caramelized and the insides are completely tender. The spice blend ā turmeric, cumin, smoked paprika, and a whisper of cayenne ā coats every wedge in warm, earthy flavor that makes these anything but a boring side dish. For anyone managing fructose intake, sweet potatoes in moderate portions are generally well-tolerated, and this recipe keeps things clean with no sauces, sweeteners, or hidden additives to worry about. The technique matters too: spacing the wedges out on the pan and flipping halfway through means you get that gorgeous roasted crust instead of soggy steamed potato. A drizzle of extra virgin olive oil ties the spices together and helps everything crisp up beautifully in the oven. Finished with a scatter of fresh parsley, these wedges are vibrant enough to anchor a weeknight dinner or hold their own as a crowd-pleasing appetizer.
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Learn more āIngredients
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
- Ā½ tsp garlic powder
- Ā½ tsp fine sea salt
- Ā¼ tsp black pepper
- Ā¼ tsp cayenne pepper (optional)
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°C). Line a large baking sheet with parchment paper.
- 2
Cut each sweet potato in half lengthwise, then cut each half into 3ā4 wedges roughly 1 inch thick at the widest point, leaving the skin on.
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