Rice Free Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes roasted at high heat until the edges are deeply caramelized and the centers are fork-tender — this is the kind of side dish that disappears before anything else on the table. A bold spice blend of turmeric, cumin, smoked paprika, and garlic powder coats every wedge in warm, earthy flavor with just a hint of heat if you go for the cayenne. The trick is spacing the wedges out on the baking sheet so they roast properly instead of steaming, and flipping them halfway through to get that gorgeous caramelization on both cut sides. It's a naturally grain-free dish built entirely from whole, simple ingredients — no fillers, no starches, nothing hidden. Whether you're serving these alongside a protein or piling them onto a platter as a crowd-pleasing snack, a scatter of fresh parsley at the end adds a bright, herby finish that pulls everything together.
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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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