Nutmeg Free Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes roasted at high heat until the edges are deeply caramelized and the centers are fork-tender — 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 an optional hit of cayenne if you want a little heat. The technique matters here: wedges laid cut-side down on a parchment-lined sheet with space between them means they roast properly instead of steaming, giving you those gorgeous caramelized edges. Many warming spice blends lean on nutmeg as a background note, but this one builds all its depth from cumin and smoked paprika, so the flavor is rich and complex without it. A handful of fresh parsley scattered over the top at the end adds a bright, herby finish that balances the smokiness beautifully. These wedges work just as well alongside a weeknight protein as they do as a crowd-pleasing addition to a bigger 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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