Wheat Free Turmeric & Cumin Sweet Potato Wedges
Sweet potatoes roasted at high heat until their edges go deeply caramelized and their centers turn meltingly tender — 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 optional cayenne to keep things interesting. The whole thing comes together with pantry staples and a single baking sheet, no complicated technique required. Every ingredient here is naturally free of wheat, so there's no swapping, substituting, or label-checking involved — just straightforward, wholesome cooking. Leaving the skin on the wedges adds a little rustic texture and helps them hold their shape through two rounds of roasting. A scatter of fresh parsley at the end brightens the whole platter and makes it look as good as it tastes. These wedges work equally well as a weeknight side, a game-day snack, or the unexpected star of a dinner spread.
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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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