MSG Free Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes roasted at high heat until their edges are deeply caramelized and their centers are fork-tender — this is the kind of side dish that disappears before everything else on the table. 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 pantry staples and a single baking sheet, no complicated prep required. For anyone avoiding flavor enhancers and additives, seasoning blends and spice packets at the store can be a minefield — here, every ingredient is straightforward and easy to verify. Leaving the skin on the wedges adds texture and helps them hold their shape through two rounds of roasting, which is the key to getting that gorgeous caramelized crust. A scatter of fresh parsley at the end brightens the whole dish and makes it look like something you'd order at a restaurant. These wedges work as a crowd-pleasing side, a snack, or even a base for a grain bowl.
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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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