Vegetarian Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes roasted at high heat until their edges turn deeply caramelized and their centers go completely tender — this is the kind of side dish that disappears from the platter before you even sit down. A bold spice blend of turmeric, cumin, smoked paprika, and garlic powder coats every wedge in warm, earthy flavor, with an optional pinch of cayenne if you want a little heat creeping in at the end. The trick is spacing the wedges cut-side down on the pan so they roast properly instead of steaming, and flipping them halfway through to get that gorgeous color on both sides. Everything comes together with just a bowl, a baking sheet, and a hot oven — no complicated technique required. Fresh parsley scattered over the top at the end adds a bright, herby contrast that makes the whole thing look as good as it tastes. It works beautifully as a weeknight side, a game-day snack, or even tucked into a grain bowl with whatever else you have on hand.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!