Pumpkin Spice Roasted Sweet Potatoes are a nice change from the usual savory roasted vegetables, especially during the fall months.
They have the familiar flavor of pumpkin pie spice, a little maple sweetness, and golden brown edges from roasting in a hot oven. They’re sweet enough to feel a little special, but still work as a side dish with dinner.
You don’t need much preparation time, either. Cut the sweet potatoes into evenly sized cubes, mix the maple syrup and spices in a small bowl, and spread everything on a baking sheet.
Most of the 40-minute preparation and cooking time is spent in the oven.
The pumpkin pie spice gives these sweet potatoes that familiar fall flavor without making them taste like dessert. There’s also a little extra cinnamon and nutmeg, so the seasoning is noticeable without being overwhelming.
Serve them with roasted turkey, baked chicken, pork chops, or other fall favorites. They’re also a good option for Thanksgiving when you want sweet potatoes without making a traditional casserole with marshmallows.
Why You’ll Love This Pumpkin Spice Roasted Sweet Potatoes
A Different Way to Use Pumpkin Pie Spice
Pumpkin pie spice isn’t limited to baking. It tastes good on roasted sweet potatoes, especially with a little maple syrup. You get those familiar cinnamon and nutmeg flavors in a savory side dish.
Caramelized Edges
Roasting at 425°F helps the sweet potatoes develop browned edges without drying out the centers. The maple syrup also encourages browning, so keep an eye on them near the end of cooking.
No Heavy Sweet Potato Casserole
If you prefer sweet potatoes without a marshmallow topping or a lot of added sugar, this is a good alternative. You still get some sweetness, but the sweet potatoes remain the main ingredient.
Works with Fall and Holiday Dinners
These are easy to serve with turkey, chicken, or pork. They’re particularly convenient for Thanksgiving because you can prepare the potatoes ahead of time and roast them closer to dinner.
Ingredient Substitutions
Honey Instead of Maple Syrup
You can use the same amount of honey in place of maple syrup. Honey browns quickly, so check the potatoes near the end of roasting.
Avocado Oil Instead of Olive Oil
Avocado oil is a good alternative to olive oil and works well at the high roasting temperature.
Extra Olive Oil Instead of Butter
For a dairy-free version, replace the tablespoon of melted butter with another tablespoon of olive oil.
Cinnamon and Nutmeg Instead of Pumpkin Pie Spice
If you don’t have pumpkin pie spice, you can use a mixture of cinnamon, ginger, nutmeg, and a small pinch of cloves or allspice. The flavor will be similar, although the exact proportions will vary.
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Pumpkin Spice Roasted Sweet Potatoes
Equipment
Ingredients
- 2 pounds sweet potatoes peeled and cut into ¾-inch cubes
- 2 tablespoon olive oil
- 2 tablespoon pure maple syrup
- 1 tablespoon melted unsalted butter
- 1½ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Place the cubed sweet potatoes in a large mixing bowl.
- In a small bowl, whisk together the olive oil, maple syrup, melted butter, pumpkin pie spice, cinnamon, salt, and nutmeg.
- Pour the maple spice mixture over the sweet potatoes and toss until evenly coated.
- Arrange the sweet potatoes in a single layer on the prepared baking sheet, leaving space between the cubes.
- Roast for 15 minutes.
- Flip the sweet potatoes with a spatula.
- Roast for another 15 minutes, or until fork-tender with golden brown edges.
- Remove from the oven and rest for 2 to 3 minutes before serving.
Notes
Tips and Tricks
Cut Evenly – Keep the sweet potato cubes close to ¾ inch so they cook at about the same rate. Smaller pieces may brown too quickly. Avoid Crowding – Use two baking sheets if necessary. Crowded potatoes tend to steam instead of developing caramelized edges. Watch the Maple Syrup – Maple syrup can darken quickly at high temperatures. Check the sweet potatoes during the last few minutes to prevent burning. Prepare Ahead – Peel and cube the sweet potatoes up to 24 hours in advance. Store them submerged in cold water in the refrigerator, then drain and dry thoroughly before seasoning.Storing and Reheating
Refrigerator – Store leftover roasted sweet potatoes in an airtight container in the refrigerator for up to 4 days. Freezer – Freeze cooled sweet potatoes in a freezer-safe container for up to 3 months. They may be softer after thawing. Oven – Spread leftovers on a baking sheet and reheat at 375°F for 10 to 15 minutes, or until heated through. Air Fryer – Reheat at 350°F for 3 to 5 minutes, checking frequently to prevent the maple coating from burning. Microwave – Heat in 30-second intervals until warmed through. The sweet potatoes will be softer than when freshly roasted.Nutrition
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