Mediterranean Diet Friendly Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes roasted at high heat until their edges turn deeply caramelized is one of those simple pleasures that never gets old, and this spiced version takes the whole thing to another level. Extra virgin olive oil, turmeric, cumin, and smoked paprika come together into a fragrant coating that clings to every wedge, filling your kitchen with an aroma that's genuinely hard to resist. The skin stays on throughout roasting, which adds a satisfying bite and helps the wedges hold their shape as they caramelize. Spacing them out on the baking sheet and flipping halfway through is the key move here — it means you get that gorgeous, slightly crispy edge rather than soft, steamed potato. This kind of dish fits naturally into a plant-forward, olive-oil-based way of eating, leaning on whole vegetables and bold spices rather than anything processed or heavy. A scatter of fresh parsley at the end brightens the whole platter and makes it look as good as it tastes. Serve these straight from the oven as a side, a snack, or honestly just on their own — they disappear fast either way.
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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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