Yeast Free Turmeric & Cumin Sweet Potato Wedges
These golden wedges are everything you want in a roasted vegetable — crispy caramelized edges, a tender center, 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. Sweet potatoes are a natural canvas for bold seasoning, and roasting them at high heat with a little olive oil is what transforms them from simple to seriously craveable. For anyone navigating a yeast-free lifestyle, this kind of recipe is a breath of fresh air — every single ingredient is a whole food or a dried spice, with zero hidden additives to second-guess. No sauces, no condiments, no packaged shortcuts that might sneak in unwanted ingredients. Just real produce and a pantry spice rack doing all the heavy lifting. The trick to getting that gorgeous caramelization is spacing the wedges out on the baking sheet so they roast rather than steam, and flipping them halfway through so both cut sides get properly golden. Finish with a scatter of fresh parsley and serve them straight from the oven while the edges are still crackling.
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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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