Fall is here, and there’s nothing quite like the cozy warmth of roasted sweet potatoes to celebrate the season. These vibrant orange gems are packed with nutrients like vitamins A and C, fiber, and antioxidants, making them a healthy addition to any meal. Whether you’re whipping up a side dish, a hearty salad, or a nourishing bowl, roasting brings out their natural sweetness and creates that irresistible caramelized edge. I’ve rounded up 10 delicious recipes inspired by the harvest season, drawing from fresh ideas across the web. They’re easy to make, versatile, and perfect for weeknight dinners, holiday sides, or meal prep. Let’s dive in and get roasting!
1. Classic Crispy Roasted Sweet Potatoes
This simple yet addictive recipe gives you perfectly crispy exteriors and tender insides. It’s a great base for any fall meal—try the plain version for sweetness or the seasoned one for a savory kick. Adapted from a popular side dish guide.
Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 6
Ingredients (Plain Version):
- 2 lbs sweet potatoes, peeled and cubed into 1/2-inch pieces
- 2 tbsp melted coconut oil
- 3/4 tsp fine sea salt
- 1 tbsp light brown sugar
Ingredients (Seasoned Version):
- 2 lbs sweet potatoes, peeled and cubed
- 2 tbsp olive oil
- 3/4 tsp fine sea salt
- 1/4 tsp black pepper
- 1/2 tsp each: chili powder, paprika, cumin, garlic powder
Instructions:
- Preheat oven to 425°F. Toss cubed sweet potatoes with oil and seasonings on a large sheet pan.
- Spread in a single layer (no overlapping for max crispiness!).
- Roast for 27-35 minutes, flipping every 10-15 minutes.
- Serve hot—maybe with a sprinkle of flaky sea salt.
Tips: Use a big pan to avoid steaming. These store in the fridge for up to 4 days and reheat well in an air fryer. For a fall twist, add rosemary or thyme.
2. Fall Harvest Bowl with Roasted Sweet Potatoes
A vibrant, plant-based bowl loaded with quinoa, apples, and a tangy balsamic vinaigrette. It’s like autumn in a bowl—fresh, filling, and super customizable.
Prep Time: 10 minutes | Cook Time: 40 minutes | Servings: 2
Ingredients:
- 1 large sweet potato, peeled and diced
- 1 tbsp avocado oil + seasonings (1/4 tsp each salt, garlic powder, paprika; 1/8 tsp pepper)
- 2 servings spring mix or arugula
- 1 cup chickpeas
- 3/4 cup cooked quinoa
- 1 cup diced apples
- 1/4 cup each: vegan feta, dried cranberries, roasted pistachios
Balsamic Vinaigrette:
- 1/4 cup olive oil
- 3 tbsp balsamic vinegar
- 1/2 tsp each salt and garlic powder
- 1/4 tsp pepper
- 2 tsp Dijon mustard
- 1 tbsp maple syrup
Instructions:
- Preheat oven to 400°F. Toss sweet potatoes with oil and seasonings on a parchment-lined tray.
- Roast 35-45 minutes, flipping halfway.
- Whisk dressing ingredients.
- Assemble bowls with greens, toppings, and drizzle with dressing.
Tips: Make the sweet potatoes uniform for even cooking. Prep ahead for lunches—keeps the greens crisp!
3. Chopped Autumn Salad with Roasted Sweet Potatoes
This crunchy salad combines romaine, grapes, and a champagne vinaigrette for a refreshing harvest vibe. The Boursin cheese adds creamy luxury.
Prep Time: 20 minutes | Cook Time: 25 minutes | Servings: 6
Ingredients:
- 2 heads romaine lettuce, chopped
- 1-2 sweet potatoes, roasted (cubed, tossed with 1 tbsp oil, salt, pepper)
- 1 cup chopped grapes
- 1/2 cup dried cranberries
- 5.2 oz Boursin shallot and chive cheese
- Croutons
Champagne Vinaigrette:
- 1/4 cup champagne vinegar
- 2 tbsp diced shallots
- 1 tbsp each: maple syrup, Dijon mustard
- 2 tsp dried tarragon
- 1/2 tsp kosher salt
- 1/4 cup olive oil
Instructions:
- Roast sweet potatoes at 425°F for 25-30 minutes, flipping occasionally.
- Shake dressing ingredients in a jar.
- Toss lettuce with toppings and dressing in a large bowl.
Tips: Swap greens for kale or add apples for extra crunch. Great for potlucks—assemble at the table for fun.
4. Roasted Sweet Potato Salad with Tahini Dressing
A hearty salad with smashed sweet potatoes, kale, orzo, and spicy cheddar. The creamy tahini dressing ties it all together for a cozy fall meal.
Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: 6
Ingredients:
- Sweet potatoes, cubed
- 1-2 tbsp butter or olive oil + spices (chili powder, paprika, honey)
- Kale, sesame seeds, cooked orzo, cheddar cubes, avocado, pomegranate arils
Tahini Dressing:
- Olive oil, lemon juice, tahini, honey, Worcestershire, garlic, parmesan, chili flakes
Instructions:
- Preheat to 425°F. Toss sweet potatoes with butter and spices; roast 20 minutes.
- Smash slightly, drizzle honey, roast 5 more minutes.
- Blend dressing with water to thin.
- Massage kale with dressing, top with everything.
Tips: Use hot potatoes for melty cheese. Stores up to 24 hours—keep dressing separate for longer.
5. Fall Roasted Sweet Potato Salad
Packed with kale, apples, pecans, and goat cheese, this salad screams fall. The maple dressing adds a sweet touch.
Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: 6
Ingredients:
- 1.5 lbs sweet potatoes, diced
- 1 tbsp olive oil + 1/2 tbsp maple syrup, salt, pepper
- 1 bunch kale, chopped
- 1 apple, sliced
- 1/2 cup each: pecans, dried cranberries
- 2 oz goat cheese
Dressing:
- 3 tbsp olive oil
- 1 tbsp each: apple cider vinegar, Dijon, maple syrup
- 1 garlic clove, salt, pepper
Instructions:
- Roast sweet potatoes at 425°F for 30 minutes, flipping once.
- Whisk dressing.
- Massage kale with 3/4 dressing; add toppings and remaining dressing.
Tips: Toast pecans for extra flavor. Sub spinach if kale’s too tough—keeps well for lunches.
6. Fall Harvest Sweet Potato Salad with Maple Tahini Dressing
Featuring arugula, apples, and pecans, this salad is a nutrient powerhouse. The ginger-infused dressing brings warmth.
Prep Time: 20 minutes | Cook Time: 20 minutes | Servings: 6
Ingredients:
- 1 large sweet potato, cubed
- 1 tbsp olive oil + salt, cinnamon, pepper
- 6 cups arugula
- 2 apples, sliced
- 1/2 cup each: red onion, pecans, goat cheese, dried cranberries
Dressing:
- 1/4 cup tahini
- 2 tbsp each: apple cider vinegar, maple syrup
- 1 tsp ginger, Dijon, salt, pepper
- Water to thin
Instructions:
- Roast sweet potatoes at 420°F for 20 minutes.
- Whisk dressing.
- Layer arugula with toppings; drizzle dressing.
Tips: Make ahead—roast potatoes up to 5 days prior. Vegan? Skip cheese.
7. Healthy Fall Harvest Salad with Roasted Sweet Potatoes and Dates
A wholesome mix with massaged kale, dates, and herbs. The maple tahini dressing is addictive!
Prep Time: 10 minutes | Cook Time: 17 minutes | Servings: 6
Ingredients:
- 12 oz shredded kale
- 2 sweet potatoes, cubed + spices (garlic, onion, paprika, salt, pepper)
- 1-2 apples
- 1/2 cup each: goat cheese, pecans
- 1/3 cup chopped dates
- Herbs: cilantro, parsley
- 1/4 cup tahini for dressing base
Dressing:
- 1.5 tbsp maple syrup
- Lemon juice, olive oil, Worcestershire, water
Instructions:
- Massage kale with oil, lemon, salt.
- Roast sweet potatoes at 400°F for 16-18 minutes.
- Whisk dressing.
- Toss all in a bowl with dressing.
Tips: Customizable—swap dates for cranberries. Meal prep friendly!
8. Fall Sweet Potato Harvest Bowls with Chicken & Apples
Protein-packed with chicken, rice, and a creamy balsamic vinaigrette. Ideal for a satisfying dinner.
Prep Time: 20 minutes | Cook Time: 25 minutes | Servings: 4
Ingredients:
- 2 sweet potatoes, diced
- 1 tsp olive oil + salt, pepper
- 1 lb chicken thighs
- Kale, cooked brown rice, apple, almonds, goat cheese
Dressing:
- 3 tbsp balsamic vinegar
- 6 tbsp olive oil
- Garlic, Dijon, salt, pepper
Instructions:
- Roast sweet potatoes at 400°F for 10 minutes.
- Add chicken; roast 15-17 more minutes.
- Shake dressing.
- Assemble bowls and toss.
Tips: Use rotisserie chicken for speed. Veggie version: Swap with chickpeas.
9. Crispy 5-Ingredient Roasted Sweet Potatoes
Minimalist and foolproof—these are great for beginners. Crispy edges with just oil, salt, and pepper.
Prep Time: 10 minutes | Cook Time: 30 minutes | Servings: 5
Ingredients:
- 2 lbs sweet potatoes, cubed
- 2 tbsp avocado or olive oil
- 1 tsp kosher salt
- 1/4 tsp black pepper
- Flaky sea salt (optional)
Instructions:
- Preheat to 425°F.
- Toss potatoes with oil and seasonings on a sheet pan.
- Roast 25-30 minutes; broil for extra crisp if desired.
Tips: Don’t crowd the pan. Stores up to 5 days—perfect for bowls or tacos.
10. Quick Maple Roasted Sweet Potatoes
Ready in 15 minutes! Sliced coins with maple and cinnamon for caramelized perfection.
Prep Time: 5 minutes | Cook Time: 15 minutes | Servings: 4
Ingredients:
- 2 medium sweet potatoes, sliced into 1/4-inch coins
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1/2 tsp each: cinnamon, kosher salt
Instructions:
- Preheat to 425°F.
- Toss slices with oil, syrup, and spices.
- Roast 15 minutes, flipping if needed.
Tips: No peeling needed. Sub honey for maple—great in salads or as a side.
There you have it—10 ways to enjoy roasted sweet potatoes this fall! They’re nutritious, budget-friendly, and endlessly adaptable. Pick one to try tonight, or mix and match ingredients from your pantry. If you make any, let me know your favorites in the comments. Happy harvesting!