Sweet, spicy, and so easy to make, these sweet potatoes are the perfect fall side that everyone will love!
Whenever I’m in a busy season of life, like when my kiddos go back to school in the fall, sometimes I get into a rut when it comes to making dinner. I tend to recycle the same handful of dishes week after week. Usually, it’s because I’ve made them so much that I can be on autopilot when I’m making them, allowing me to multitask cooking dinner, helping with homework, and finishing up my own work. One of the dishes that I make on repeat is roasted sweet potatoes, usually with a drizzle of olive oil and salt and pepper. While it’s good, it can definitely feel a bit boring and basic.
I have to remind myself that all it takes to switch up the flavor is adjusting the seasoning. That’s why I love recipes like this one, which is still incredibly quick and easy to make but takes the flavor of sweet potatoes to a whole new level. Instead of olive oil, it calls for coconut oil and maple syrup, which really brings out the sweetness of the potatoes when roasted. A mix of curry powder, cinnamon, and ginger adds a spicy warmth that balances out the sweet notes perfectly. In short, it’s an autumnal explosion of flavors that completely elevates an otherwise basic vegetable.
Best of all, this dish only takes 35 minutes to make from start to finish, perfect for those busy weeknights. Plus, it pairs well with a variety of proteins and sides. If you’re in a rut and looking for an easy, effortless side that is high on flavor, give this recipe a try. It might just become your new weeknight staple.
The secret to crispy roasted sweet potatoes
Your first order of business is to chop all of your potatoes so that they’re uniform in size. This way, they’ll cook evenly, instead of having some perfect, some burned, and some undercooked. Next, spread all of your sweet potatoes into a single layer on the baking sheet. You don’t want any of the potatoes touching each other, and you definitely don’t want any potatoes stacked on top of each other. This will result in your potatoes steaming rather than roasting. Use two sheet pans if you can’t fit them all onto one pan. Lastly, make sure your oven is completely preheated to 400°F before putting your sweet potatoes inside. Having a super hot oven is essential to getting your sweet potatoes nice and crispy.
How do I store leftovers?
Once your sweet potatoes have cooled completely, you can transfer them to an airtight container and store any leftovers in the fridge for up to 4 days. For longer storage, you can freeze them for up to 3 months, either in a freezer bag or freezer-safe container. Place them in the fridge to thaw overnight, and then reheat in a 400°F oven for 10 minutes until warmed through and crispy. You could also use an air fryer to warm them up.
Serving suggestions
On a cold night, nothing would bring warmth quite like a hearty meal consisting of these sweet-and-spicy roasted sweet potatoes alongside a Bacon-Wrapped Steak, Garlic-Sautéed Spinach, and perhaps a Fennel-Apple Salad and some Mushroom And Leek Soup to start. Add Taylor Swift’s Chai Sugar Cookies for dessert, and you have the ultimate cozy supper!
Ingredients
- 2 pounds sweet potatoes (about 8 cups) cut into 1-inch cubes
- 1 tablespoon coconut oil melted
- 2 1/2 tablespoons maple syrup plus more, for drizzling
- 1 1/2 tablespoons yellow curry powder
- 2 teaspoons cinnamon plus more, for sprinkling
- 1/2 tablespoon fresh ginger minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F. In a large bowl, toss the cubed sweet potatoes with the coconut oil and maple syrup until evenly coated.
- Add in half of the yellow curry powder and cinnamon, and toss to coat. Add in the remaining curry powder and cinnamon, as well as the ginger, and toss until all of the potatoes are evenly coated.
- Place the potatoes on a parchment-lined baking sheet (you may need two sheets) and sprinkle them with salt and pepper. Bake for 15 minutes. Flip the potatoes and bake for another 5-10 minutes or until fork-tender.
- Sprinkle with cinnamon and drizzle with maple syrup, if desired, and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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