Makes 6 Servings
6 sweet potatoes
Chinese five-spice powder
Orange peel, grated
Roast sweet potatoes at 425 °F until soft, about 50 minutes. Split in half lengthwise, then dot with butter. Sprinkle the Chinese five-spice powder and freshly grated orange peel.
Recipe by Rozanne Gold
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Roasted Sweet Potatoes with Five-Spice Butter - Recipes
Or simply for spicing up roasted vegetables and fruits like butternut squash, pumpkin, apples, and pears. My kitchen counter was getting crowded with Autumn Blush apples* and orange-fleshed sweet potatoes, so I chopped them up, mixed them up, spiced them up, and enjoyed this side dish of Roasted Five-Spice Sweet Potatoes & Apples.
For this Roasted Five-Spice Sweet Potatoes & Apples recipe, I coated the apples and potatoes with melted butter, olive oil, maple syrup, and a sprinkling of Penang Chinese Five Spice . Then I scattered in fresh rosemary sprigs to infuse that warming, pine-like aroma that pairs so well with five-spice.
Roast in the oven until golden, and then enjoy as a side with pork chops, or rotisserie, roasted, or pan fried chicken. It also makes a great addition to a fall-inspired vegetarian spread along with a hearty green salad or a homemade tomato soup.
Roasted Five-Spice Sweet Potatoes & Apples
by Season with Spice
Serves 3-4 as a side
3 medium (about 1.5 lb) orange-fleshed sweet potato – peeled, halved, then cut crosswise into 2-inch pieces
2 sweet apples* – cored and cut into wedges
1 yellow onion – halved and sliced
1 tbsp olive oil
2 tbsp melted butter
1 tbsp maple syrup
1 tsp of Season with Spice’s Penang-style Chinese Five Spice
2 tbsp fresh thyme – chopped
Sea salt, to taste (try our Sweet Ginger Sea Salt, or Sichuan Pepper Sea Salt)
1. Preheat oven to 425°F.
2. In a large bowl, toss the sweet potatoes, apples, and yellow onion with a mix of melted butter, olive oil, maple syrup and Penang-style Chinese Five Spice.
3. On a large roasting pan, spread the vegetables in a single layer. Scatter the chopped rosemary over and between the vegetables. Place in oven and roast for about 20 minutes. Gently flip the vegetables over and roast for another 15-20 minutes, or until nicely golden and tender. Sprinkle lightly with sea salt, and serve hot.
*I used Autumn Blush apples from Fairhaven Farm – one of the most beautiful farms in our area. The apples are yellow, with a nice sweet, crunch, and are very low in acid, so they are perfect at the end of apple season when your teeth and tummy can’t handle the other varieties of orchard apples any more. Try the Autumn Blush in this recipe, or if you don’t have access to these apples, Fuji apples will work fine too.
Five Spice and Garlic Roasted Potatoes
Level up your roasted potatoes with five spice powder and extra garlic!
garlic press without peeling. If you do not own a garlic press, you can grate them instead.
If you have 5 minutes extra, make sure to make your own five spice powder instead of using the bottled one from the grocery store. You’ll thank me later!
You can serve these potatoes with braised pork shank, roasted turkey breast, Chinese style chicken piccata, and honey soy glazed salmon. For a light healthy dinner, serve them with a green salad and bring them together with a simple vinaigrette. They also pair beautifully with just about any poultry, steak, and fish dishes. They are also delicious and satisfying on their own, drizzled with honey sriracha yogurt sauce and topped with bacon bits.
Bowl of Delicious, Panning the Globe and Omnivore’s Cookbook. Check out what recipes the others posted today!
Special thanks to the Idaho Potato Commission for sponsoring #PotatoPalooza 2016! For more delicious potato recipes, check out Idaho® potatoes’ website.
Mashed Sweet Potatoes with Five Spice, Honey and Maple
- 2 large yellow-fleshed sweet potatoes
- 3/4 cup coconut milk
- 4 tbsp butter
- 1 tsp Chinese Five-Spice Powder
- 1 tsp curry powder
- 1 tbsp granulated sugar
- 3 tbsp honey
- 2 tbsp maple syrup
- 1/4 cup chopped walnuts
- Peel sweet potatoes and cut into pieces approximately 1-inch in size. Place in a large pot with enough water to cover. Bring to a boil over high heat, reduce heat and simmer until tender (approximately 25 minutes.) Drain water in a colander and return sweet potatoes to pot.
- Add seasonings and butter. Pour in approximately 1/2 of the coconut milk and mash sweet potatoes with a potato masher. Add coconut milk a little at a time until the potatoes are at the desired consistency. (It&rsquos a personal preference for most people, just get them as thick or as thin as you like.)
- Spoon mix into 4 8-oz. ramekins or into a medium casserole. Top with nuts and bake in a preheated 350 degree oven for approximately 25 minutes, or until the top just begins to brown and pull away from the side of the dish.
- Serve hot.
- Share and Enjoy!
I would have roasted the Sweet potatoes. Boiling them just didn&rsquot bring out the depth of flavor i was looking for in this dish.
Links to other recipes like this:
Yesterday I received a request through my wife for my mashed potato recipe. Honestly, I'd&hellip
A new Cooking by the seat of my Pants classic! This is one of those&hellip
One of the treasures my wife brought with her on her recent visit home was&hellip
How to Cook Sweet Potatoes for a Salad
Roasting sweet potatoes couldn’t be easier, whether they’re whole potatoes or diced into bites!
No matter what size sweet potato you’re roasting, you want to add a little oil, like olive oil or avocado oil, and a little salt. You can certainly add more spices like in this recipe, but these two are the bare minimum. The oil keeps the potatoes from sticking and helps give them that crisp outside, and the salt helps bring out the natural flavor.
Roast your sweet potatoes at 400 degrees F and check the doneness with a fork. A whole sweet potato will take closer to an hour to roast through completely, while bite-size pieces will take about half an hour or so to cook through.
You can eat these freshly roasted or add them to just about any salad, pasta, or side dish! Either way, they’re amazing and super healthy.
This was part of an Hawaiian luncheon for 35. I did add some brown sugar. It was GREAT! People wanted the recipe for Thanksgiving!
I also added brown sugar, about 2 TBLS. Served this a part of a Hawaiian themed meal. Delicious!
This recipe converted all the sweet potato 'yuckers' in my family to sweet potato 'yummers'! It's like eating dessert with dinner! We now prepare sweet potatoes many different ways (grilled, roasted, etc.) and always add ginger and five-spice powder. Excellent!
Good but mot great didn't quite like the different taste.
I will never cook sweet potatos any other way, I loved it.
pretty good. i made this twice, and i recommend making sure you don't add too much five-spice (it quickly becomes overpowering). also, i added 2 1/2 tablespoons of brown sugar the second time, which helped the flavour a lot. third suggestion is to puree it until completely smooth (more like 2 minutes instead of 1)
Interesting flavor, though I wasn't personally that fond of it. It was a nice contrast to the rest of the meal and tasted different from your usual sweet potato puree.
The combination of the ginger and five-spice was perfect and this recipe is going in my special recipes binder
More Healthy Sweet Potato Recipes:
I love the silky texture of using sweet potatoes in soup. Two of my favorites are this Cheddar Chipotle Sweet Potato Soup and this Sweet Potato and Peanut Soup.
I love to sneak sweet potatoes into chili like I did in this Slow Cooker Veggie Chili and also in this Sweet Potato and Black Bean Chili Tortilla Bowls.
These Stuffed Sweet Potatoes with Chicken are one of my absolute favorite new recipes! They are so cheesy and yummy but are ready in under a half hour!
For the holidays try this Easy Sweet Potato Casserole. It is topped with nuts and brown sugar instead of marshmallows!
There are a couple vegan recipes that I&rsquod also like to point out which can work as a side or as a plant-based main course: Brown Rice and Sweet Potato Salad and this recipe for Sweet Potatoes with Coconut Curry and Mint.
If you follow a paleo diet, then this Sweet Potato Breakfast Hash is a great recipe to keep on hand. Some other side dishes to try are this Paleo Ginger Cilantro Sweet Potato Salad and this Five Spice Mashed Sweet Potatoes recipe. All are dairy free!
For dessert try my Sweet Potato Blondies. They&rsquore tender and sweet and buttery! Another baking recipe is this Maple Sweet Potato Coffee Cake with streusel topping.
The photos in this post are courtesy Aysegul Sanford of Foolproof Living.
Thanks so much for reading! If you make this recipe, please come back and leave a star rating and review.
- 6 pounds orange sweet potatoes or yams, peeled and cut into 2-inch chunks
- 1 cup light brown sugar
- 6 tablespoons unsalted butter
- 2 teaspoons Chinese five-spice powder
- 1/4 teaspoon freshly grated nutmeg
- Crunchy Walnut Toffee, coarsely chopped
Preheat the oven to 400°. Spread the sweet potato chunks in two 9-by-13-inch baking dishes. Add 1 cup of water to each dish, cover with foil and bake for about 25 minutes, until the sweet potatoes are barely tender. Pour off any remaining water from the baking dishes.
In a small saucepan, combine the brown sugar with the butter, five-spice powder and nutmeg and cook over moderate heat until the butter is melted and the mixture is bubbling, about 4 minutes. Pour the mixture over the potatoes, stir to coat and season with salt. Bake for about 10 minutes, basting a few times, until the potatoes are tender and nicely glazed. Sprinkle the walnut toffee over the potatoes and serve.
Roasted Sweet Potatoes with Five-Spice Butter - Recipes
Please sir can I have some more.
Each year for Thanksgiving I like to try something different with one of the standard staples on the table. Usually it ends up being how and what type of vegetable to prepare. This year I decided to try a new sweet potato recipe instead of the normal candied approach. My wife found this recipe after searching for a good amount of time. It turns out that when it comes to sweet potatoes people don’t really branch out from either mashed or candied.
The final result was fantastic and the potatoes were the first thing we ran out of, partially because my wife and I kept eating them like little square fries. That being said they were a little too simple and I will not make them for Thanksgiving next year. When it comes to Thanksgiving I am all about show stoppers. The dish is far better as a side with hamburgers or barbeque and its quick preparation and cook time make it ideal as a weekday course.
Roasted Balsamic Sweet Potatoes
- ¼ cup decent balsamic vinegar
- 1 tbsp packed dark brown sugar
- ¼ cup butter
- 1 tsp salt
- 3-4 large sweet potatoes peeled and chopped into 1/2-inch cubes
Heat oven to 400 degrees. In large skillet bring vinegar and sugar to a boil. Reduce till sauce starts to thicken. Add butter and salt. Over medium heat mix till even. Place potatoes in pan and toss with sauce. Spread mixture into a baking pan and roast stirring occasionally till potatoes are slightly browned on edges, about 40 minutes. Serve immediately.
Thanks to everyone who found us on Pinterest. Here are some other sweet potato recipes you might love:
Maple Roasted Sweet Potatoes with Ras el Hanout and Whipped Feta
Sweet potatoes are a must for any Holiday meal. This version combines that familiar Autumnal caramel-y sweetness of maple and the salty tang of whipped feta. Those traditional Fall flavors are abundant and even more complex in Ras el Hanout. This North African/Moroccan spice blend has usually more than a dozen spices involved and in different proportions that varies from region to region and even household to household. Usually cinnamon, clove, nutmeg and cardamom are included, which make it perfect for Fall and Holiday cooking. And while this dish would be perfectly at home on your holiday table, it’s equally perfect for a quick weeknight dinner along with a roast chicken.
6 sweet potatoes, cut in half lengthwise (2-2.5 lbs)
2 tsp Ras el Hanout
6 tbsp butter
⅓ cup maple syrup
1 tsp salt
14 oz feta
¼ cup olive oil
¼ cup water
1 tsp lemon zest
⅛ cup flat leaf parsley
⅛ cup green onion, thinly sliced
¼ cup pomegranate seeds
In small pot over medium, add butter, Ras el Hanout, maple syrup and salt and simmer 2-3 minutes.
Line a sheet pan with parchment paper. Place sweet potatoes, cut side up, and brush generously with syrup mixture. Roast for 40-45 minutes until tender when pierced with a knife and deep golden brown. Remove from oven and preheat broiler. Brush sweet potatoes with remaining syrup mixture and return to oven for 2-3 minutes or until glaze is caramelized and charred in spots.
Make the whipped feta. In a food processor, combine feta, lemon zest, olive oil, water and process until combined and smooth.
On a serving platter spread the whipped feta, scatter sweet potatoes on top and garnish with parsley, green onion and pomegranate seeds.
Roasted Garlic Smashed Sweet Potato & Turnip
It’s the middle of the fall and I’m starting to crave warm, hearty dishes. It’s also almost time to prep my Thanksgiving menu and this dish is one of my go-to sides!
This side has been a family favorite for as long as I can remember. When I was little and veggies were a chore to eat, smashed sweet potatoes and turnips was one of my favorites. My mom would add a pad of butter to the top of a colorful dollop of sweet potato & turnip, which would melt all over. I’d take my spoon and catch the butter before it pooled on my plate.
I still LOVE the butter method but I also love adding some sweet, caramelized roasted garlic. It adds a whole other level of depth and richness. After all – garlic makes everything better!
Check out my new recipe video below and subscribe to my new YouTube channel for recipe videos every week!
Makes: a side dish for 4 people
Total time: 1 hour and 10 minutes
2 large sweet potatoes, peeled and ends cut off
1 medium turnip, peeled and ends cut off
Optional: add a few fresh sage leaves for an extra pop of fall!
Preheat oven to 400 degrees. Fill a medium pot ¾ of the way with water. Place on the stove, and bring the water to a gentle boil.
For the roasted garlic: Cut the stem and plus about ½ inch off the head of garlic nearest the stem to expose the cloves.
Cut three medium pieces of aluminum foil and stack them. Use a water glass to form the foil sheets around the glass, creating a bowl-shape of foil. Remove the water glass so the foil bowl stands freely.
Place garlic head cut-side up in the foil bowl. Add olive oil until the entire head is just submerged in olive oil. Crinkle up the top of the foil bowl so it’s closed. Place on a baking sheet and roast for 30 minutes. Remove from oven.
For sweet potatoes and turnips: Cut peeled potatoes and turnips into roughly 2 inch cubes. Place cubes in boiling water and let simmer for 25-30 minutes over medium heat. Check doneness with a fork. Poke a few cubes to ensure they’re fork tender and soft.
To assemble: Add 2-4 large garlic cloves plus 2-3 tablespoons of the garlic oil from the foil bowl to the sweet potatoes and turnips. Use a potato masher to mash and combine mixture. Add more garlic and salt to taste.
A perfect side dish for Thanksgiving or alongside chicken, beef or fish dishes!
The Steps with Video
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