Ginger Free Turmeric & Cumin Sweet Potato Wedges
Sweet potato wedges are already a crowd-pleaser, but this spiced version takes them somewhere genuinely special. A bold blend of turmeric, cumin, smoked paprika, and garlic powder coats every surface before the wedges hit a screaming-hot oven, building deep caramelization and edges that are almost crispy while the inside stays creamy and tender. The skin stays on throughout, which adds texture and saves prep time without sacrificing anything. For anyone navigating a sensitivity to ginger, warming spice blends can feel like a minefield — so many rely on it as a backbone — but this lineup delivers all that earthy, aromatic depth without a trace of it. A little cayenne is optional if you want a gentle kick, and a handful of fresh parsley at the end brightens the whole platter. These wedges work as a side dish, a snack, or honestly the main event when you're keeping things simple. Serve them straight from the oven while the edges are still sizzling for the best possible result.
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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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