Hazelnut 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 sweet potato a warm, earthy depth, while a touch of cayenne adds just enough heat to keep things interesting. The trick to getting that deep, almost restaurant-quality char is roasting at high heat and flipping the wedges halfway through so both cut sides get direct contact with the pan. Spacing them out on the baking sheet is the other non-negotiable — crowd them and you'll steam instead of roast, which is a very different (and much sadder) outcome. Everything here is built from whole spices and pantry staples, so there's no need to scan labels or worry about cross-contact from processed sauces or seasoning blends. A scatter of fresh parsley at the end brightens the whole plate and makes these look as good as they taste. They work as a bold side dish, a snack straight off the tray, or tucked into a grain bowl with whatever else you've got going.
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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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