Seed Oil Free Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes roasted with warm spices are one of those side dishes that somehow feel both humble and impressive at the same time. Extra virgin olive oil is the only fat here — no canola, no vegetable blend, no mystery refined oils — which means you get clean, honest flavor and none of the industrial processing that comes with conventional seed oils. The spice coating is genuinely bold: turmeric and cumin lay down an earthy, aromatic base, smoked paprika adds a subtle smokiness, and a pinch of cayenne brings just enough heat to keep things interesting. Roasting at a high temperature with the wedges cut-side down is the move that makes all the difference, coaxing out deep caramelization on the edges while keeping the centers tender and almost creamy. The skin stays on throughout, which adds a little texture and helps the wedges hold their shape as they roast. A scatter of fresh parsley at the end brightens the whole plate and makes it look like something you'd order at a restaurant. These are the kind of wedges that disappear fast, so consider making a double batch.
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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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