Go Dairy Free

Go Dairy Free Cookbook - Dairy-Free Recipes, Guide and More

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

Vegan Roasted Spiced Sweet Potatoes

Posted on by Alisa Fleming in Dairy-Free Recipes, Sides with 0 Comments

As a child I loathed holiday meals.  The turkey was always dry, I hated the consistency of mashed potatoes, and that awful orange-colored dish was always sickeningly sweet.  As I grew older I learned that this strange orange-colored dish was actually an American tradition.  Yams as they were called (though they were in reality sweet potatoes like the one pictured) doused in a sugary glaze and sometimes even topped with (heaven forbid), marshmallows!

I avoided those horrible tubers for years.  That is until one wonderful restaurant introduced me to the savory side of sweet potatoes.  Now, I must admit (I am sure the pro-candied yam emails will come a pouring) I don’t quite get why a sweet potato or a yam needs added sugar.  I can respect a sweet potato pie, but as part of the main meal, the naturally sweet orange flesh contrasts beautifully with savory spices.

These days I have an entire arsenal of roasted sweet potato recipes to feast upon during the fall and winter seasons, when those wonderful veggies seem to be most abundant.  As a nutritional bonus, sweet potatoes are loaded with Vitamin A (that good beta-carotene kind) and boast a smattering of other vitamins and minerals.  They are even touted as an “antidiabetic” food.  Healthy benefits aside, I just love the way they taste.

This year I recommend casting aside tradition, along with the extra sugar and marshmallows, to make room for a simply flavorful roasted sweet potato dish … such as this one …

Vegan Thyme Roasted Sweet Potatoes

Roasted Spiced Sweet Potatoes
Prep time

Cook time

Total time


Recipe altered ever so slightly from www.epicurious.com.
Serves: 4 to 6 servings

  • 1 teaspoon coriander seeds
  • ½ teaspoon fennel seeds
  • ½ teaspoon dried oregano
  • ¼-1/2 teaspoon dried hot red pepper flakes (1/2 teaspoon was a bit too spicy for us)
  • 2 lb medium sweet potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt

  1. Preheat oven to 425°F and lightly grease a large baking dish.
  2. Coarsely grind the coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.
  3. Cut potatoes lengthwise into 1-inch wedges, or into 1-inch chunks.
  4. Toss the wedges with the oil, spices, and salt, and spread them in an even layer in the baking dish.
  5. Bake for 35-40 minutes, checking in every 10-15 minutes to turn the sweet potatoes and keep them from sticking.

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

Leave a reply

Your email address will not be published. Required fields are marked *