Low Iodine Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes roasted at high heat until their edges go deeply caramelized and their centers turn buttery-soft — this is the kind of side dish that disappears fast. A bold spice blend of turmeric, cumin, smoked paprika, and garlic powder coats every wedge in warm, earthy flavor, with an optional hit of cayenne if you want a little heat. The whole thing comes together with just olive oil, sea salt, and black pepper, so every ingredient is straightforward and easy to verify against a low-iodine protocol. No dairy, no seafood, no iodized table salt — just clean, plant-based ingredients that make this a genuinely stress-free option when you're navigating dietary restrictions around iodine. The trick to getting that gorgeous roasted crust is spacing the wedges out on the pan and flipping them halfway through, so both cut sides get direct contact with the heat. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the whole platter look like something from a restaurant menu. These wedges work as a hearty side, a snack, or even the centerpiece of a casual meal.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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