High Fructose Corn Syrup Free Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes are naturally sweet without any added syrups, making them one of the best whole-food ingredients to reach for when you're avoiding high fructose corn syrup in your diet. The problem with a lot of packaged snacks and even some restaurant sides is that sweeteners sneak in through sauces, seasonings, and coatings — but here, every single ingredient is clean and straightforward. A bold spice blend of turmeric, cumin, smoked paprika, and garlic powder coats each wedge in warm, earthy flavor that builds beautifully in a hot oven. Roasting at 425°F with the cut sides down gives you those deeply caramelized edges and a tender, fork-soft interior that feels indulgent without a drop of processed sweetener. The cayenne is optional, but even a pinch adds a subtle heat that plays perfectly against the natural sweetness of the potato. A handful of fresh parsley scattered over the top at the end keeps things bright and colorful. These wedges work as a satisfying side dish or an honest-to-goodness snack you can feel completely good about.
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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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