Pumpkin Spice Sweet Potatoes

A flavorful, fall spice forward, slightly savory, simple sweet potato side dish.

For the printable recipe click here.

A festive take on a simple side

Roasted sweet potatoes are one of our standard sides at the Monster casa. They are pretty straightforward, and they can easily bend to almost any flavor profile.

More savory than sweet

I am not a fan of sweetened sweet potatoes. They're simply not my idea of a delicious side dish. Or dessert. There, I said it.

Twice-baked sweet potatoes with maple syrup and brown sugar? No thanks.

Sweet potato casserole with a marshmallow topping? Just the marshmallow, please.

Sweet potato pie? I'll take pecan.

Even plain baked sweet potatoes lean a little too sweet for me unless their savory side is really reenforced with salt and spices.

But savory sweet potatoes? Yes, please, all day long.

While this sweet potato recipe relies on the spices you'd find in pumpkin pie, these warm spices and the natural sweetness of the potatoes are balanced by salt, black pepper, and a little kick of cayenne, tempering the sweetness of the potatoes and really rounding out the flavor profile.

Pumpkin Spice Sweet Potatoes

Similar to sweet potato fries (but cut into chunks rather than strips) this easy recipe calls for just a few simple ingredients: fresh sweet potatoes, olive oil, pumpkin pie spice, salt, pepper, and cayenne.

They get tossed all together in a large bowl till evenly coated and then roasted off in a single layer on a cookie sheet at 425 till perfectly cooked through with crispy caramelized bits here and there. I typically cook them about 15-20 minutes, scrape them up and toss them around a little, and cook another 10 or so.

You can serve these tasty morsels alongside steak, pork chops, even salmon! Or toss them with lots of sautéed kale, mushrooms, and onions for a festive vegan main course. They are a great recipe to compliment spiral ham, prime rib, roasted turkey, brussels sprouts, or your favorite dish this holiday season. But don't reserve them only for your holiday table--this simple recipe is the perfect side dish for any day of the week!

Whether you're looking for something different for a holiday meal or dinner tonight, these cozy sweet potatoes are here for it.

Even if you love a sweeter sweet potato dish, give these savory sweet potatoes a go this pumpkin season. I think you'll be glad you did!

Here's what you'll need:

• 4 medium-sized sweet potatoes

• 3 T olive oil

• 1 tsp pumpkin pie spice

• 2 tsp kosher salt

• several cranks black pepper

• 1/4 tsp cayenne pepper (or more for extra heat)

Here's what you'll do:

1. Preheat the oven to 425 degrees F.

2. In a large bowl, toss together all the ingredients until evenly coated.

3. Transfer the sweet potato mixture to a large, rimmed baking sheet (or two if necessary to achieve a single layer), drizzling any excess oil over the top. Bake at 425 for about 15-20 minutes. Use a spatula or scraper to scrape up and flip/toss the potatoes around a little, then bake another 10 minutes, or till there are some good, slightly crispy bits of caramelization.

4. Store any leftovers in an airtight container in the fridge and reheat to serve within a week.

For the printable recipe click here.

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• "Everything" Sweet Potato Toasts

• Sweet Potato Sliders

• Whole30 Granola

• Chili Powder

• German Potato Salad

• Paleo Cookie Butter