Oats Free Turmeric & Cumin Sweet Potato Wedges
These golden wedges are everything you want in a roasted vegetable — crispy caramelized edges, a tender center, and a spice blend that makes the whole kitchen smell incredible. Turmeric, cumin, and smoked paprika team up to give each wedge a warm, earthy depth, while a touch of cayenne adds just enough heat to keep things interesting. The skin stays on throughout roasting, which means more texture and less prep work on your end. Spacing the wedges out on the baking sheet and flipping them halfway through is the simple trick that takes these from soft and steamed to properly roasted and irresistible. Since every ingredient here is a whole food or a pure ground spice, there's no need to scan labels for hidden grain-based fillers or additives — it's naturally straightforward. A scatter of fresh parsley at the end brightens the whole dish and makes it look like something you'd order at a restaurant. Serve them straight from the oven as a side, a snack, or an appetizer worth fighting over.
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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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