Shellfish Free Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes roasted at high heat until their edges caramelize and their centers turn buttery soft are one of life's simple pleasures, and this spiced version takes that comfort to a whole new level. A bold blend of turmeric, cumin, smoked paprika, and garlic powder coats every wedge in warm, earthy flavor before the oven does its magic. Spacing the wedges out on the baking sheet is the key move here — it lets the dry heat work properly so you get those deeply golden, slightly crisp edges instead of a steamed, soggy result. The optional cayenne adds a gentle kick that plays beautifully against the natural sweetness of the potato, and a scatter of fresh parsley at the end brightens the whole dish. Everything on the ingredient list is straightforward pantry and produce, so there's zero guesswork about what's actually in your food. These wedges work as a crowd-pleasing side, a snack straight off the pan, or even tucked into a grain bowl for something more substantial.
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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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