Pescatarian Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes roasted at high heat until the edges go deeply caramelized and the insides turn creamy — this is the kind of side dish that quietly steals the show at any table. A bold spice blend of turmeric, cumin, smoked paprika, and garlic powder coats every wedge in warm, earthy flavor before they ever hit the oven, meaning the seasoning is baked right in rather than sprinkled on as an afterthought. The trick of arranging them cut-side down and flipping halfway through gives you maximum contact with the hot pan, which is exactly how you get those gorgeous caramelized edges without any frying. A finishing scatter of fresh parsley adds a pop of color and brightness that makes the whole platter look like it came from a restaurant. These wedges are naturally plant-forward and completely free of meat, making them an effortless fit for anyone eating around seafood-centered or vegetable-heavy meals. They work just as well as a weeknight side as they do on a spread alongside a bigger feast.
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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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