Walnut Free Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes roasted at high heat until their edges go deeply caramelized and their centers turn buttery-soft — this is the kind of side dish that disappears before anything else on the table. A bold spice blend of turmeric, cumin, smoked paprika, and garlic powder coats every wedge in warm, earthy flavor with just enough heat from an optional pinch of cayenne. The technique matters here: wedges are arranged cut-side down with space between them so they roast properly instead of steaming, and a mid-cook flip ensures two beautifully golden surfaces on each piece. Everything comes together with pantry staples and a single baking sheet, making cleanup almost as satisfying as the eating. Tree nut concerns are completely off the table — the ingredient list is straightforward olive oil, spices, and fresh sweet potatoes, with no hidden additives to second-guess. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the whole platter look like it came from a restaurant kitchen. These wedges work as a weeknight side, a game-day snack, or honestly just a reason to turn the oven on.
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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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