Pregnancy Friendly Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes are already a nutritional powerhouse, and roasting them with warming spices turns them into something genuinely craveable. The combination of turmeric, cumin, and smoked paprika creates a deeply fragrant coating that caramelizes beautifully in a hot oven, giving you crispy edges and a soft, creamy interior in every wedge. Olive oil brings healthy fats to the mix, and leaving the skin on adds extra fiber — both things worth celebrating when you're eating with intention. The cayenne is completely optional, which makes it easy to dial back the heat depending on how your appetite is feeling that day. Everything comes together in one bowl before hitting a single baking sheet, so cleanup is genuinely minimal. A scatter of fresh parsley at the end brightens the whole dish and makes it look as good as it tastes. These wedges work as a satisfying side, a snack, or honestly the main event when you just need something comforting and nourishing fast.
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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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