Lactose Free Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes roasted at high heat until their edges turn deeply caramelized are one of life's simple pleasures, and this spiced version takes that comfort to a whole new level. A bold blend of turmeric, cumin, smoked paprika, and garlic powder coats every wedge in warm, earthy flavor before they ever hit the oven. The trick is spacing them out on the baking sheet so they roast properly instead of steaming — you get those gorgeous, slightly crispy edges and a tender, fork-soft center every single time. Everything here is naturally free of dairy, so there's no need to swap a single ingredient or second-guess a label. Olive oil does all the work that butter might in another recipe, and it actually complements the spices beautifully. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole platter look as good as it tastes. These wedges work as a crowd-pleasing side, a snack straight off the pan, or the kind of thing you'll find yourself making on repeat just because it's that easy.
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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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