Sesame Free Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes roasted at high heat until their edges go deeply caramelized and their centers turn silky soft — 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 enough heat from optional cayenne to keep things interesting. Tahini-based dips and sesame-laced spice blends are common culprits hiding in roasted vegetable recipes, but every ingredient here is straightforward and easy to verify, making this a genuinely stress-free cook. The trick is spacing the wedges cut-side down on a hot sheet pan so they roast rather than steam, building that gorgeous crust that makes each bite satisfying rather than mushy. A scatter of fresh parsley at the end adds a pop of color and brightness that pulls the whole plate together. These wedges work beautifully alongside grilled proteins, tucked into grain bowls, or honestly just eaten straight off the pan.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!