Go Back
–+ servings
Pumpkin spice roasted sweet potatoes piled on a matte black plate, with glossy orange surfaces and dark caramelized edges. A baking sheet with additional roasted sweet potatoes sits in the upper left corner, with beige napkins on a rustic wooden table.

Pumpkin Spice Roasted Sweet Potatoes

Nesting Lane
Pumpkin Spice Roasted Sweet Potatoes are an easy fall side dish with warm spices, caramelized edges, and a delicious maple glaze.
No ratings yet
Print Recipe Save to Pinterest
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 6

Equipment

Baking Sheet with Parchment Paper.
Large Mixing Bowl
Small Bowl
Whisk
Spatula
Cutting Board
Sharp Knife

Ingredients
 

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

Estimated WW Points: 8  (Check official WW app for exact points)

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

Calories: 208kcalCarbohydrates: 35gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 5mgSodium: 181mgPotassium: 530mgFiber: 5gSugar: 10gVitamin A: 21511IUVitamin C: 4mgCalcium: 59mgIron: 1mg
Follow us on Pinterest@nestinglanehealthy