Pumpkin Spice Roasted Sweet Potatoes is a gorgeous blend of color and flavor, and a wonderful dish to start the Fall season.
Fall is here, as is all things pumpkin spice. Coffee fans cheer the day their beloved pumpkin spice lattes become available, ringing in the change of seasons. Unfortunately, living in Florida, we are still rather warm and rainy. I long for cooler Autumn weather and all the wonderful Fall treats like soups and stews, hot drinks, and everything apple and pumpkin.
I used to be a huge pumpkin spice fan, but after having a baby, I can no longer drink a pumpkin spice latte without getting a bit queasy. I have no idea why, I just can't stomach them anymore. I can use and eat the actual pumpkin spice sparingly without it bothering me, but there is something about a pumpkin spice flavored coffee that doesn't sit well.
These roasted sweet potatoes, on the other hand, are perfect with the addition of pumpkin spice. My house smelled amazing while these were roasting, even though it was dreary and raining outside, it smelled like Fall inside - all I need are some changing leaves and sweater weather and I'd be set. I hope you get a chance to make this simple and delicious side dish. It would be perfect for the Thanksgiving table as well.
Pumpkin Spice Roasted Sweet Potatoes
A Love and Confection original recipe - serves 6
Click here for a printable recipe
Pumpkin Spice Roasted Sweet Potato Ingredients:
- 6 medium Sweet Potatoes
- 4 tablespoons Vegetable Oil
- 4 teaspoons Homemade Pumpkin Pie Spice
Pumpkin Spice Roasted Sweet Potato Directions:
1. Heat oven to 425F. Spray 2 jellyroll pans with nonstick cooking spray. Peel and dice Sweet Potatoes into 1/2 -1 inch cubes.
2. Place Sweet Potatoes in a large bowl and toss with Olive Oil and Pumpkin Pie Spice until the pieces are completely covered.
3. Spread between 2 cookie sheets and roast in the oven for 30-35 minutes, or until slightly brown and crispy, rotating the sheet trays and stirring the potatoes once halfway throughout. Serve immediately.
Until next time,
LOVE & CONFECTIONS!
Here are today's #SundaySupper Fall Flavors:
- Apple-Currant Dutch Baby Pancake by The Weekend Gourmet
- Apple Swirled Pumpkin Yeast Bread by What Smells So Good?
- Chocolate Chip Pumpkin Bread by Party Food and Entertaining
- Giant Brown Sugar Cinnamon Pop Tart by Pies and Plots
- Sweet Potato Buttermilk Biscuits by Tara’s Multicultural Table
- Butternut Squash, Cauliflower and Cabbage Soup with Lentils by Monica's Table
- Pumpkin Cornbread Muffins by Pancake Warriors
- Pumpkin Spice Roasted Sweet Potatoes by Love and Confections
- Roasted Veggie Tart by Books n’ Cooks
- Acorn Squash Stuffed with Roasted Veggies & Couscous by Momma’s Meals
- Butternut Squash Lentil Curry Soup by Food Done Light
- Curry Beef Pies by Jane’s Adventures in Dinner
- Fantasy Rice by The Petit Gourmet
- King Prawns in Red Sauce – Mauritian Style Creole Sauce by Peachy Tales
- Pasta with Creamy Butternut & Bacon by Cooking Chat
- Pork Chops with Apple Dijon Sauce and Arugula Salad by Crazy Foodie Stunts
- Pork Chops with Glazed Apples and Vegetables by The Complete Savorist
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- Roasted Tomato Soup with Bacon/Tomato Grilled Cheese Sandwich by A Gouda Life
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- Thai Curry Pumpkin Soup by Eating in Instead
- Whole Roasted Chicken with Vegetables by Life Tastes Good
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