Pork Free Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes roasted at high heat until the edges go deeply caramelized and the insides turn silky soft — this is the kind of side dish that quietly steals the show at any meal. A bold spice blend of turmeric, cumin, smoked paprika, and garlic powder coats every wedge in warm, earthy flavor with just enough heat from an optional pinch of cayenne. The whole thing comes together with pantry staples and a single baking sheet, making it as low-effort as it is impressive. Every ingredient here is naturally free from pork and pork-derived products, so there's no label-checking or substitution stress involved — just straightforward, plant-based cooking. Leaving the skin on the wedges adds a little texture and helps them hold their shape through two rounds of roasting, which is the real secret to getting those gorgeous caramelized edges. A scatter of fresh parsley at the end brightens the whole platter and makes it look like you put in way more effort than you did. Serve these alongside grilled proteins, grain bowls, or honestly just on their own with your favorite dipping sauce.
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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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