PCOS Friendly Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes are already a powerhouse ingredient for managing blood sugar, and pairing them with anti-inflammatory spices like turmeric and cumin makes these wedges genuinely hard to beat. The combination of complex carbohydrates from the skin-on potatoes and the healthy fats from extra virgin olive oil helps slow glucose absorption — exactly the kind of balance that matters when you're eating with hormones in mind. Smoked paprika and garlic powder round out the spice blend, giving every wedge a deep, savory warmth that tastes far more indulgent than it is. Roasting at high heat is the real secret here: spacing the wedges out on the pan lets the edges caramelize instead of steam, so you get those gorgeous, slightly crispy corners with a tender, creamy center. A finish of fresh parsley adds a bright pop of color and a clean herby note that cuts through the richness beautifully. This is the kind of side dish that disappears fast, whether you're serving it alongside a weeknight protein or just eating it straight off the pan.
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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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