Soy Free Turmeric & Cumin Sweet Potato Wedges
Golden, caramelized, and packed with warm spice, these roasted sweet potato wedges are the kind of side dish that quietly steals the show at the table. A bold blend of turmeric, cumin, smoked paprika, and garlic powder coats every inch of the wedges before they hit a screaming-hot oven, building deep, earthy flavor with a satisfying crisp edge. The trick is spacing them out on the baking sheet so they roast properly instead of steaming — that extra attention is what gives you those irresistible caramelized corners. Every single ingredient here is a whole, recognizable pantry staple, so there's no need to flip over labels hunting for hidden soy derivatives or additives. A finishing scatter of fresh parsley adds a pop of color and brightness that makes the whole platter look as good as it tastes. Whether you're serving these alongside a weeknight protein or bringing them to a gathering, they disappear fast — so you might want to make 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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