Macadamia Free Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes roasted at high heat until their edges turn deeply caramelized and their centers go buttery-soft — this is the kind of side dish that disappears before anything else on the table. 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. The trick is spacing the wedges cut-side down on the pan so they roast properly instead of steaming, which gives you those gorgeous, slightly crispy edges that make all the difference. Everything here is built from pantry staples and fresh sweet potatoes, so there's no need to scan labels or worry about hidden nut ingredients sneaking into your meal. A scatter of fresh parsley at the end adds a bright, herby finish that pulls the whole dish together. These wedges work beautifully alongside grilled proteins, grain bowls, or honestly just on their own with your favorite dipping sauce.
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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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