Vegan Turmeric & Cumin Sweet Potato Wedges
These golden wedges hit every note you want from a roasted vegetable — crispy caramelized edges, a tender, creamy interior, and a spice blend that makes the whole kitchen smell incredible. Turmeric, cumin, and smoked paprika team up to give each wedge a warm, earthy depth, while a touch of cayenne adds just enough heat to keep things interesting. The trick is roasting them cut-side down at a high temperature and giving each piece enough breathing room on the pan, so they develop that gorgeous crust instead of turning soft and steamy. Sweet potatoes are naturally rich and satisfying on their own, and the olive oil coating ensures the spices cling to every surface and toast beautifully in the oven. There's no dairy, no eggs, and no animal products anywhere in this recipe — just whole, simple ingredients doing exactly what they're supposed to do. A scatter of fresh parsley at the end brightens everything up and makes the platter look as good as it tastes. Whether you're serving these as a side dish or eating them straight off the pan, they disappear fast.
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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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