Honey 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 that naturally sweet, creamy interior that only sweet potatoes can deliver. The spice blend of turmeric, cumin, smoked paprika, and garlic powder does serious work here, turning a humble root vegetable into something that feels genuinely crave-worthy. A lot of roasted sweet potato recipes lean on a drizzle of something sweet to build flavor, but this one proves you absolutely don't need it — the caramelization from a screaming-hot oven and good olive oil is more than enough. Leaving the skin on keeps the wedges sturdy and adds a little rustic texture that holds up beautifully against the spices. The trick of flipping each wedge halfway through ensures both cut sides get that deep, slightly charred color rather than one side going soft. Scattered with fresh parsley right before serving, they look as good as they taste — impressive enough for a dinner party side but easy enough for a weeknight.
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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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