Paraben Free Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes roasted at high heat until their edges turn deeply caramelized and their centers go 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 enough heat from optional cayenne to keep things interesting. Tossed in extra virgin olive oil and roasted cut-side down on a parchment-lined sheet, the wedges develop that gorgeous golden crust without any fuss. For anyone navigating paraben sensitivities, the beauty of this recipe is its total transparency — every ingredient is a whole food or a single-ingredient spice, with no preservatives, synthetic additives, or processed sauces to second-guess. Parabens can sneak into packaged seasonings and condiment-heavy recipes, so building flavor from scratch with individual spices is a genuinely smart move here. 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. These wedges work as a crowd-pleasing side, a snack straight off the pan, or the base of a grain bowl you'll want to make on repeat.
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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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