Tree Nut Free Turmeric & Cumin Sweet Potato Wedges
These golden wedges are everything you want in a roasted vegetable — crispy caramelized edges, a tender center, and a spice blend that makes the whole kitchen smell incredible. Turmeric, cumin, and smoked paprika team up to give sweet potato a warm, earthy depth, while a touch of cayenne adds just enough heat to keep things interesting. The skin stays on throughout roasting, which means more texture and less prep work. Spacing the wedges out on the baking sheet and flipping them halfway through is the move that takes these from soft and steamy to properly caramelized and irresistible. Everything here comes from a short list of pantry spices and olive oil, so there's no need to scan labels or worry about hidden allergens sneaking in. A scatter of fresh parsley at the end brightens the whole dish and makes it look like something you'd order at a restaurant. These work as a side, a snack, or honestly just straight off the pan.
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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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