Xanthan Gum Free Turmeric & Cumin Sweet Potato Wedges
These golden wedges are everything you want in a roasted side — crispy caramelized edges, a smoky-sweet interior, and a spice blend that makes the whole kitchen smell incredible. Turmeric, cumin, and smoked paprika team up to coat every surface of the sweet potato, building deep, earthy flavor that goes way beyond basic seasoning. A hit of garlic powder and optional cayenne round things out, giving you a little warmth without overwhelming the natural sweetness of the potato. The technique here is what really makes it work. Roasting at high heat with the wedges spaced out on the pan means you get genuine caramelization rather than soggy steamed slices — and flipping halfway through ensures both cut sides develop that gorgeous, slightly charred crust. Every single ingredient in this recipe is naturally free of thickeners and stabilizers, so there's no label-reading required and no substitutions to stress over. It's just whole vegetables, good olive oil, and spices doing exactly what they're supposed to do. Scatter some fresh parsley over the top before serving and you've got a dish that looks as impressive as it tastes.
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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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