These golden wedges are everything you want in a roasted vegetable — crispy caramelized edges, a tender center, and a spice blend that genuinely makes you stop and take notice. Turmeric, cumin, and smoked paprika team up to coat every surface of the sweet potato in warm, earthy flavor, with a little cayenne available if you want a gentle kick. Roasting them cut-side down at a high heat is the move here, giving you that deep caramelization that makes the natural sweetness of the potato really sing. Grain-free snacks and sides can sometimes feel like an afterthought, but this one stands on its own as a proper crowd-pleaser — no fillers, no coatings, just whole ingredients doing their thing. The entire spice mix comes together in one bowl, and the wedges go straight onto a parchment-lined sheet, which means cleanup is minimal and the results are anything but. A scatter of fresh parsley at the end adds a bright, herby finish that pulls the whole dish together beautifully.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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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