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very easy
Prep Time
5 mins
Total Time
40 mins


3 lb
sweet potatoes
1.5 kg or 5 small
2 tbsp
olive oil
30 mL
2 tbsp
minced fresh turmeric
30 mL
1 tbsp
ground cumin
15 mL
1 tbsp
smoked paprika
15 mL
½ tsp
2 mL
½ tsp
ground black pepper
2 mL
¼ cup
finely chopped cilantro
60 mL


Step 1

Preheat oven to convection roast at 200°C (400°F) or standard oven temperature of 220°C (425°F). Line a large baking sheet with parchment paper.

Step 2

Slice unpeeled sweet potatoes into wedges not more than 1-in. (2.5 cm) thick at widest part. In large bowl, combine sweet potatoes, olive oil, turmeric, cumin, smoked paprika, salt and pepper; toss to coat.

Step 3

Arrange wedges in a single layer, skin-side down, on prepared sheet. Roast 20 to 25 min., or until sweet potatoes are just tender and lightly caramelized. Transfer to serving platter or plates and garnish with chopped cilantro to serve.


Try serving with Roasted Red Pepper Salmon from the Seafood Dept.
Fresh turmeric is available as a fresh root (peel to use) or jarred (minced) in the Produce Dept.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving: (1/6 of the recipe)
5 g
Saturated Fat:
1 g
39 g
7 g
15 g
4 g
260 mg
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