Gut Friendly Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes are already a gut-friendly powerhouse, and roasting them with this warm spice blend takes them somewhere genuinely special. The wedges get coated in olive oil, turmeric, cumin, and smoked paprika before hitting a hot oven, where the cut sides caramelize into deeply golden, slightly crispy edges with a tender, creamy center. Turmeric and cumin are both celebrated for their digestive-supportive properties, making this more than just a pretty side dish. Leaving the skin on keeps extra fiber intact, which is exactly what a happy gut wants. The single-layer roasting method is key — it ensures the wedges actually roast rather than steam, giving you that irresistible caramelized crust without any fuss. A scatter of fresh parsley at the end adds a bright, herby finish that pulls the whole plate together. Whether you serve these alongside a main or eat them straight off the baking sheet, they disappear fast.
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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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