Pecan Free Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes roasted at high heat until the edges go deeply caramelized and the insides turn creamy — this is weeknight cooking at its most satisfying. A bold spice blend of turmeric, cumin, smoked paprika, and garlic powder coats every wedge before it hits the oven, building layers of warm, earthy flavor that make these anything but ordinary. The trick of arranging them cut-side down and flipping halfway through means you get that gorgeous, almost crispy crust on two sides instead of one. A finishing scatter of fresh parsley adds a pop of color and brightness right before serving. There are no nuts involved at any stage — just pantry spices, olive oil, and sweet potatoes — so anyone navigating tree nut concerns can dig in without a second thought. These wedges work beautifully as a side dish, a snack, or even tucked into a grain bowl, and the optional cayenne lets you dial the heat up or down depending on who's at the table.
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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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