Gelatin 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 tender, naturally sweet interior that practically melts on the fork. The spice blend of turmeric, cumin, smoked paprika, and garlic powder does serious work here, turning humble sweet potatoes into something that feels genuinely crave-worthy. Roasting at high heat with the wedges cut-side down is the secret to that deep caramelization without any fuss or flipping until the very end. Everything on this ingredient list is straightforwardly plant-based and spice-cabinet simple — no thickeners, stabilizers, or additives that sometimes sneak into packaged seasonings or pre-made spice blends. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole platter look as good as it tastes. These are equally at home alongside a weeknight protein or piled onto a plate as a satisfying snack on their own.
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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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