Latex Free Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes get a serious glow-up here, roasted at high heat until the edges are deeply caramelized and the insides turn buttery-soft. A bold spice blend of turmeric, cumin, smoked paprika, and garlic powder coats every wedge before they hit the oven, building layers of warm, earthy flavor that smell absolutely incredible as they roast. The trick of arranging them cut-side down and flipping halfway through means you get that gorgeous caramelized crust on two sides instead of one. For anyone navigating latex sensitivities, sweet potatoes are a safe and satisfying alternative to higher-risk produce like avocado or banana, and this recipe keeps things straightforward with pantry spices and olive oil — no tricky substitutions needed. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the whole platter look like it came from a restaurant. These wedges work just as well as a weeknight side dish as they do as a crowd-pleasing snack straight off the baking sheet.
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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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