Roasted Spiced Sweet Potatoes that Made Me Love Yams

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I was probably one of the only kids who hated sweet potatoes. They were always doused with a sugary glaze, mashed with gobs of sweeteners, or (heaven forbid) topped with marshmallows. I had a voracious sweet tooth, but not when it came to mushy, starch potatoes. It wasn’t until adulthood that I learned what sweet potatoes actually taste like. We were at a restaurant, and they served a side of roasted spiced sweet potatoes. I couldn’t believe they were basically the same tubers as those used in candied yams.

Since my yam awakening, sweet potatoes have become one of my favorite staple foods. And I still make roasted spiced sweet potatoes just like the ones that I had at that restaurant. I discovered the recipe on epicurious, and have adapted it over so slightly.

Unlike my thyme-roasted sweet potatoes, these roasted spiced sweet potatoes are lighter on herbs, but heavier on fragrant spices. This recipe uses the unique combination of coriander, fennel, oregano, and red pepper flakes for warm, delicious spice that adds flair to most meals.

Restaurant-Worthy Roasted Spiced Sweet Potatoes Recipe - vegan, dairy-free, gluten-free, and allergy-friendly

Special Diet Notes: Roasted Spiced Sweet Potatoes

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, plant-based, vegan, vegetarian, and top food allergy-friendly.

Roasted Spiced Sweet Potatoes
 
Prep time
Cook time
Total time
 
You can enjoy these sweet potatoes cut into small chunks, as wedges, or even as fries. Just remember that thinner cuts will take less time in the oven. And sweet potatoes go from golden to burnt very quickly - so keep a close eye!
Author:
Recipe type: Side
Cuisine: American
Serves: 4 to 6 servings
Ingredients
  • 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 pounds medium sweet potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
Instructions
  1. Preheat your oven to 425°F and lightly grease a large baking dish or baking sheet.
  2. Coarsely grind the coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle.
  3. Cut the 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 to 40 minutes, checking in every 10 to 15 minutes to turn the sweet potatoes and keep them from sticking.

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About Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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