Vegan Roasted Spiced Sweet Potatoes


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

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
Recipe altered ever so slightly from
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 Author

Alisa is the founder of, 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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