Pistachio Free Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes roasted at high heat until their edges go deeply caramelized and their centers turn buttery-soft are one of the great simple pleasures of weeknight cooking. 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, so the result tastes far more complex than the effort involved. The optional hit of cayenne adds a gentle kick that plays beautifully against the natural sweetness of the potato, and a scatter of fresh parsley at the end keeps things bright and fresh. Because every ingredient here is a whole spice, a vegetable, or a good olive oil, there are no hidden blends or shared-facility concerns to stress over — just clean, straightforward pantry staples. Spacing the wedges out on the baking sheet and flipping them halfway through is the small technique that separates truly caramelized edges from a soggy disappointment, and it makes all the difference. These work as a crowd-pleasing side dish, a snack straight off the tray, or tucked into a grain bowl with whatever else you have going.
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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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