Mustard 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 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. For anyone navigating a mustard allergy or sensitivity, spiced roasted vegetables can be a minefield — many spice blends and store-bought seasonings sneak mustard flour in as a filler or flavor booster. This recipe keeps the lineup clean and completely transparent, so you know exactly what's going on every wedge. The trick to getting that gorgeous caramelized crust is spacing the wedges out on the pan and flipping them halfway through, letting the oven do the heavy lifting. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the whole platter look like it came from a restaurant kitchen. These are equally at home next to a weeknight protein or as the star of a casual spread.
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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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