Crispy Roasted Sweet Potatoes with Fall Spices
Sweet potatoes and fall spices—a match made in comfort food heaven. These crispy, golden bites are your go-to side for all things cozy this season. Quick to prep and impossible to resist!
Crispy Fall Potatoes
Hello, comfort food! These crispy fall potatoes are the cozy side dish your autumn dinners have been craving. I love how the natural sweetness of the potatoes pairs with warm spices like cinnamon and nutmeg to create that perfectly sweet-savory balance.
Plus, they’re a breeze to make and always impress at the dinner table. Whether it’s for a special holiday gathering or just a casual weeknight dinner, this dish is here to bring those seasonal fall vibes to your plate!
Complete the Menu: serve these crispy roasted sweet potatoes with maple bourbon glazed turkey breast, truffle mashed potatoes, maple sriracha brussels sprouts, and cranberry tartlets for a festive fall or winter gathering!
Why This Recipe is a Keeper
Looking for more festive fall side dishes? Be sure to try our truffle mashed potatoes, hot honey roasted carrots, Italian roasted vegetables, and our maple sriracha brussels sprouts.
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Key Ingredients
Sweet Potatoes: Go for the orange-fleshed variety (often called “yams”). They’re naturally sweet and get all caramelized and crispy in the oven. Just make sure to cut them into similar-sized cubes for even roasting.
Fall Spices: Cinnamon, ginger, nutmeg, and a bit of smoked paprika make this dish feel extra cozy. Adjust the spice blend to fit your vibe—throw in a dash of cayenne if you like a little heat!
Olive Oil: Extra-virgin olive oil is key here. It helps the spices stick and gives those potatoes that golden, crispy magic. Don’t skimp!
Flaky Sea Salt: That final touch! A sprinkle of flaky sea salt (like Maldon) right before serving adds the perfect crunch and really brings out the natural sweetness of the potatoes. Total game-changer!
*Find the full printable recipe with specific measurements below.
Seasonal Produce Spotlight: Sweet Potatoes
Sweet potatoes are a quintessential fall favorite, perfectly suited for the season’s comforting, hearty dishes. With their natural sweetness and adaptability, they bring warmth to any recipe as the weather cools.
Harvested in early fall and stored throughout the colder months, sweet potatoes are at their peak during this time. Available in a variety of colors, from deep orange to rich purple, they not only add vibrant color to your meals but also pack a nutritious punch.
For more on the varieties and nutritional benefits of sweet potatoes, check out these resources: FoodPrint and Serious Eats. Buying them fresh from local farmers’ markets supports the community and ensures the best quality for your cooking!
Recipe Roadmap with Images
1
Par-Boil Potatoes
Add sweet potato cubes to the pot. Return to a boil and cook for 8-10 minutes until the edges soften but centers are still firm.
2
Mix Spices
In a small bowl, combine cinnamon, nutmeg, allspice, ginger, smoked paprika, and black pepper.
3
Drain and Rough Up
Drain potatoes in a colander, let them steam dry for 2-3 minutes, then shake to rough up the edges.
4
Coat and Season
Transfer potatoes to a bowl, drizzle with 3 tablespoons olive oil, and toss to coat. Sprinkle with spice mix and toss again.
5
Roast
Spread potatoes in a single layer on the prepared baking sheets. Roast for 45-50 minutes, flipping halfway, until golden and crispy.
6
Serve
Transfer to a serving dish, garnish with flaky sea salt and fresh herbs, and serve hot!
And there you have it…keep reading for some pro recipe tips and food pairing suggestions.
Recipe Tips
- Boil with Baking Soda: Don’t skip the baking soda when boiling the potatoes! It breaks down the surface starches, creating that crispy, textured coating when they roast.
- Steam Dry: After boiling, let the sweet potatoes sit in the colander for a few minutes to steam dry. This step removes excess moisture, which is key to achieving that golden, crispy finish.
- Rough Up the Edges: Gently shake the potatoes in the colander after boiling to rough up the edges. This helps create a slightly pasty texture that crisps up beautifully in the oven.
- Don’t Overcrowd: Spread the potatoes out in a single layer with enough space between each piece. Overcrowding causes steaming rather than roasting, which prevents them from getting crispy.
- Flip Halfway: For even browning, flip the potatoes halfway through roasting. This ensures they crisp up nicely on all sides.
Perfect Pairings
These crispy roasted sweet potatoes with fall spices are the ultimate side dish, pairing beautifully with a variety of main dishes, seasonal salads, hearty vegetable sides, and even appetizers:
Roasted Turkey: The sweet and spiced flavors of the potatoes make them a perfect companion to classic holiday mains like Maple Bourbon Glazed Turkey or a Classic Roasted Turkey Breast. They add that extra cozy touch to any festive table.
Chicken and Pork Dishes: Balance the savory notes of a Dutch Oven Pork Tenderloin with Apple Cider Reduction or a Holiday Chicken with Cranberry and Orange Glaze with the warm spices and crispiness of the sweet potatoes. The sweet and savory combo is irresistible!
Seasonal Salads: Add these potatoes to a fall salad spread. Pair them with a Roasted Carrots and Parsnips Salad or serve alongside a festive Spinach Gorgonzola Salad with pears and pomegranate for a refreshing contrast.
Vegetable Sides: Round out a veggie-forward meal with other side dish favorites like Hot Honey Roasted Carrots or Maple Sriracha Brussels Sprouts. The spicy-sweet flavors complement the fall spices in the potatoes, creating a cozy, well-balanced plate.
Appetizers: Hosting a holiday gathering? These sweet potatoes fit right in with appetizers like Cranberry Tartlets with Whipped Feta and Baked Brie with Spiced Pears. They’ll keep the warm, spiced theme going throughout the meal!
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Crispy Roasted Sweet Potatoes
Ingredients
For the potatoes
- 2 pounds sweet potatoes, peeled and cut into 1-inch slices
- 1 tablespoon kosher salt
- ½ teaspoon baking soda
For the fall spice mixture
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- 3 tablespoons olive oil
For garnish
- flaky sea salt
- fresh rosemary or thyme leaves (optional)
Instructions
- Adjust oven racks to the upper-middle and lower-middle positions and preheat the oven to 425°F (220°C). Prepare two rimmed baking sheets by lining them with parchment paper.
- In a large pot, add 2 quarts of water and 1 tablespoon of kosher salt and bring to a boil. Stir in ½ teaspoon of baking soda. The baking soda will help break down the surface of the sweet potatoes, creating a starchy coating that will crisp up during roasting.
- Add the sweet potato cubes to the pot. Return the water to a boil and cook for about 8-10 minutes, or until the edges of the sweet potatoes start to soften while the centers remain firm when tested with a fork.
- Meanwhile, in a small bowl combine the cinnamon, nutmeg, allspice, ginger, smoked paprika, and freshly ground black pepper.
- Drain the sweet potatoes in a colander. Let them sit for 2-3 minutes to steam dry. Then, shake the colander gently to rough up the edges of the sweet potatoes. This creates a slightly pasty, starchy texture on the surface, which promotes crispiness during roasting.
- Transfer the sweet potatoes to a large mixing bowl. Drizzle with 3 tablespoons of olive oil and toss to coat. Sprinkle the spice mix over the potatoes and toss again until evenly coated.
- Spread the sweet potatoes in a single layer onto the parchment-lined baking sheets, ensuring they have enough space between each piece for even roasting. Place the sheets into the oven and roast for 45-50 minutes, flipping halfway through, until the sweet potatoes are golden brown and crispy on the edges.
- Transfer the crispy roasted sweet potatoes to a serving dish and garnish with flaky sea salt (like Maldon) and fresh rosemary or thyme leaves, if desired. Serve hot.
Recipe Notes
Top Tips
- Steam Dry: After boiling, let the sweet potatoes sit in the colander for a few minutes to steam dry. This helps them crisp up in the oven.
- Space Them Out: Spread the potatoes out in a single layer with enough space between each piece. Overcrowding will cause them to steam instead of roast.
- Flip Halfway: For even browning, flip the potatoes halfway through roasting to get those crispy edges all around.
Leftovers and Storage
- Refrigerate: Store leftover sweet potatoes in an airtight container in the fridge for up to 3 days.
- Reheat: To maintain crispiness, reheat in the oven at 400°F (200°C) for about 8-10 minutes. Avoid microwaving, as it can make them soggy.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
