Lupin Free Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes roasted at high heat until their edges go deeply caramelized and their centers turn silky soft — this is the kind of side dish that disappears from the platter before you even sit down. A bold spice blend of turmeric, cumin, smoked paprika, and garlic powder coats every wedge in warm, earthy flavor with just a whisper of heat from optional cayenne. Lupin flour and lupin-based additives have quietly crept into a surprising number of spice blends, seasoning mixes, and packaged sides, so building your own spice coating from scratch the way this recipe does is a genuinely smart move. Every ingredient here is straightforward and easy to verify, which means you get maximum flavor with zero guesswork. The trick to getting that gorgeous caramelized crust is spacing the wedges out on the pan and flipping them halfway through — roasting, not steaming, is what makes all the difference. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the whole tray look like it came out of a restaurant kitchen. Serve them straight from the oven alongside pretty much anything, and watch them vanish.
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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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