Turkey Free Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes roasted at high heat with a bold spice blend are one of those side dishes that somehow feel both humble and impressive at the same time. The combination of turmeric, cumin, and smoked paprika creates a warm, earthy crust that caramelizes beautifully against the natural sweetness of the potato, while a touch of cayenne gives the whole thing a gentle kick. Spacing the wedges out on the baking sheet and flipping them halfway through is the real trick here — it means you get deeply golden edges on two sides instead of a soggy, steamed result. Every ingredient is straightforward plant-based pantry staple, so there's zero guesswork about what's actually in your food. A scatter of fresh parsley at the end adds a little brightness and color that makes the finished platter look genuinely stunning. These wedges work as a crowd-pleasing side, a snack straight off the tray, 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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