Recipe

Spiced Sweet Potato Recipe

Luscious, rich, and built for crisp edges: roasted sweet potatoes with warm spices and a glossy maple-lime butter that tastes like you tried way harder than you did.

By Matt Campbell

•

4.8

A sheet pan of roasted sweet potato wedges with caramelized edges, sprinkled with spices and herbs, with a small bowl of maple lime butter on the side

Jump to Recipe

Sweet potatoes are already doing the most: naturally sweet, wildly cozy, and basically begging for a little spice and a hot oven. This is my go-to spiced sweet potato recipe when I want something that feels rich and comforting but still bright enough to keep you reaching for another bite.

We roast them until the edges get crisp and caramelized, then finish with a quick maple-lime butter that melts into every nook. It’s sweet, salty, warmly spiced, and just tangy enough to keep the whole thing from going dessert on you.

Why It Works

Crisp edges, soft centers: High heat plus space on the pan gives you that browned, roasty magic.
Warm spice without bitterness: The spices roast with the oil-coated potatoes, so they bloom in the fat and stay mellow.
Luscious and rich finish: Maple-lime butter turns into a glossy sauce that tastes restaurant-y with pantry ingredients.
Flexible heat level: Cayenne is optional, but highly encouraged if you like a little drama.

Pairs Well With

Creamy Black Beans with Lime
Lemon Garlic Chicken Thighs
Quick Tangy Coleslaw
Herby Quinoa

Storage Tips

Keep Them Tasty

Fridge: Store cooled sweet potatoes in an airtight container for up to 4 days. If you have extra maple-lime butter, keep it separate if possible so reheating stays crispier.

Reheat for crisp edges: Spread on a sheet pan and warm at 400°F for about 8 to 12 minutes, flipping once, or until hot and the edges re-crisp. An air fryer works great too at 375°F for about 5 to 7 minutes.

Microwave option: Totally fine for speed, but the edges will soften. If you microwave, finish with 1 to 2 minutes in a hot skillet to bring back some texture.

Freeze: You can freeze them, but they come back softer. Freeze in a single layer, then bag for up to 2 months. Reheat from frozen at 400°F until hot.

Common Questions

Do I need to peel the sweet potatoes?

Nope. If the skins are in good shape, I leave them on for texture and less work. Just scrub well and dry them so they roast instead of steam.

Why are my sweet potatoes not getting crispy?

The usual culprits are crowding the pan or too much moisture. Use a large sheet pan, keep the pieces in a single layer, and dry the potatoes after washing. Also, make sure your oven is fully preheated. For maximum browning, roast directly on a preheated pan (skip parchment), or use foil lightly oiled.

Can I make this dairy-free?

Yes. Swap the butter for a plant-based butter, or use olive oil and whisk in a little tahini if you want a creamier finish (start with a teaspoon and adjust, since tahini can get bold fast). Keep the lime, it makes the whole thing pop.

What spices can I swap in?

Cinnamon and smoked paprika are the core vibe here, but you can also try pumpkin pie spice (go light), curry powder, or a pinch of ground coriander for a citrusy twist.

Can I cut them into cubes instead of wedges?

Absolutely. Cubes roast faster and get more all-over browning. Aim for 3/4-inch to 1-inch cubes and start checking around 20 minutes, then keep going until they are browned in spots and fork-tender.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large rimmed sheet pan
Parchment paper (optional, for easier cleanup, but it can slightly reduce browning)
Large mixing bowl
Microplane or fine grater (for lime zest)
Small saucepan or microwave-safe bowl (for the butter)
Spatula or tongs for flipping

This recipe is what I make when I want something that feels like a hug but still has a little sparkle. I started roasting sweet potatoes as a “fine, I will eat a vegetable” move, then realized the real trick was treating them like they deserve the spotlight. High heat, enough salt, and one punchy finishing sauce later, suddenly they were the first thing gone at the table. Now I keep sweet potatoes around for those nights when dinner needs to be cozy, quick, and just chaotic enough to be fun.

Spiced Sweet Potato Recipe

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Ingredients

2 pounds sweet potatoes (about 2 to 3 medium), scrubbed, dried, and cut into even wedges, 1-inch thick half-moons, or 3/4-inch to 1-inch cubes
2 tablespoons olive oil
1 1/4 teaspoons kosher salt, plus more to taste
1 teaspoon smoked paprika
1 teaspoon ground cinnamon
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
1/8 to 1/4 teaspoon cayenne pepper (optional, to taste)
3 tablespoons unsalted butter
1 1/2 tablespoons maple syrup
1 teaspoon lime zest
1 tablespoon fresh lime juice
Pinch of kosher salt (optional, to balance the sauce)
2 tablespoons chopped cilantro or parsley (optional, for serving)

Instructions

Heat the oven. Preheat to 425°F. If you want maximum browning, place the sheet pan in the oven while it heats. (Note: parchment makes cleanup easy, but roasting directly on the hot pan gives you the crispiest edges.)
Season the sweet potatoes. In a large bowl, toss sweet potatoes with olive oil, salt, smoked paprika, cinnamon, garlic powder, cumin, and cayenne if using. Toss until every piece looks lightly glossy and evenly coated.
Roast. Spread the sweet potatoes in a single layer on the sheet pan with space between pieces. Roast for 15 minutes, flip, then roast another 12 to 18 minutes until fork-tender and deeply browned in spots with crisp edges. (Cubes may finish a little sooner than wedges, start checking at the low end.) If your oven runs cool, give them another 3 to 5 minutes.
Make the maple-lime butter. While the potatoes roast, melt butter in a small saucepan over low heat (or microwave in short bursts). Stir in maple syrup, lime zest, and lime juice. Taste it. It should be sweet and bright. Add a small pinch of salt if you want it more balanced. The savory, salty magic really shows up once it hits the seasoned potatoes.
Finish like you mean it. Transfer roasted sweet potatoes to a serving dish and drizzle with the maple-lime butter, or drizzle right on the pan and toss gently. Sprinkle with herbs if using.
Serve hot. These are best right out of the oven when the edges are crisp and the butter is glossy. Taste and add a final pinch of salt if needed.

Nutrition information is estimated.

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