Sweet and Spicy Roasted Sweet Potatoes

Perfectly roasted sweet potatoes are coated in a sweet & spicy mix, topped with Pearls Specialties Garlic & Jalapeño Stuffed Olives, crumbled goat cheese and toasted pumpkin seeds for a punch of flavor.

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Disclosure: This post is a sponsored post on behalf of Pearls Olives. As always, all opinions are my own.

Sweet potatoes are a staple in my kitchen, I love their natural sweetness and the fact that they come with nutritional benefits. The blend of spices and drizzle of maple syrup creates a side dish that’s both comforting and packed with a ton of flavor. The addition of Pearls Specialties Garlic & Jalapeño Stuffed Olives, crumbled goat cheese, and toasted pumpkin seeds layers on additional bright flavor and crunchy texture.

Ingredient Notes

• Pearls Specialties Garlic & Jalapeño Stuffed Olives: Pearls Specialties Garlic/Jalapeño Double Stuffed Olives are grown under the warm Mediterranean sun to achieve the highest quality olives to my table. They are hand-picked and hand-stuffed with cloves of rich, premium garlic and spicy jalapeño peppers. Firm in texture and absolutely flavor-packed! Perfect for elevating everyday salads, staple main dishes, and Thanksgiving sides, like these roasted sweet potatoes! Find Pearls Specialties at your local grocery store, simply look for the yellow sunburst on the package.
• Sweet Potatoes: Choose firm, unblemished orange sweet potatoes for the best flavor. You can also experiment with different varieties, such as red, yellow, purple or Japanese sweet potatoes, for a unique twist.
• Oil: Extra virgin olive oil or avocado oil is ideal for roasting, however, feel free to substitute with your favorite cooking oil.
• Maple Syrup: Pure maple syrup enhances the sweetness and adds a buttery, caramel flavor. Avoid imitation syrup for the best results.
• Spices: The combination of paprika, garlic powder, chili powder, and cayenne pepper creates a wonderful spice blend for these sweet potatoes. Adjust the cayenne to your heat preference!
• Goat Cheese: Adds a surprising tang. If you’re not a fan, it can be swapped for Parmesan. You can never go wrong with Parmesan!
• Pumpkin Seeds: Toasted pumpkin seeds add crunch and nuttiness. Feel free to substitute with crushed hazelnuts or sliced almonds.

FAQs

1. Can I make this dish ahead of time? You can prepare the sweet potatoes and season them the day before, then roast them just before serving. Leftovers can be stored in the fridge and reheated.

2. Can I use other vegetables? This spice mix works well with other root vegetables like carrots or parsnips. Just adjust the roasting time accordingly.

3. How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

4. Is this recipe gluten-free? Yes, all ingredients are naturally gluten-free, making it suitable for gluten-sensitive diets.

Tips for Success

1. Uniform Cutting: Cut sweet potatoes into uniform 1/2-inch pieces to ensure even cooking and browning.
2. Don’t Overcrowd the Pan: Spread the sweet potatoes out in a single layer on the baking sheet. Overcrowding can cause steaming rather than roasting. If the baking sheet is smaller in size and the sweet potatoes seem a bit overcrowded, divide the sweet potatoes in half and use two baking sheets.
3. Flip for Even Roasting: Make sure to flip the sweet potatoes halfway through cooking to achieve that lovely golden-brown color on all sides.
4. Taste as You Go: Before roasting, taste your seasoning mix and adjust according to your preference. Don’t hesitate to add more spices or maple syrup!
5. Garnish for Presentation: For a beautiful presentation, don’t skip the garnish with olives, pumpkin seeds, and goat cheese! One more tip that I use often is to tuck in fresh seasonal herbs on the side of the serving platter. Since this dish is autumn centered, I would tuck rosemary or sage leaves along the sides of the platter just like I would do for a whole roasted turkey.

If you love this side dish, check out a few of my favorite sides & salads!

Fall Harvest Quinoa Salad With Maple Dijon Vinaigrette

Lobster Mac And Cheese

Brussels Sprouts Gratin

Rosemary-Parmesan Butternut Squash

Garlic And Herbs Hasselback Potatoes

Shaved Brussels Sprouts With Parmesan And Panko

If you make this recipe, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.