• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Oh My Veggies » Vegetarian Recipes » Vegetarian Side Dishes

    Five-Spice Sriracha Roasted Sweet Potatoes

    Published: Oct 12, 2014 · by Joanne · Updated: May 19, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Let's start a revolution. Cinnamon spice and everything nice may be what good fall food is made of, but before we get tastebud fatigue from eating the same flavors paired together over and over (and over) again, I vote that we kick things up a bit—think out of the "cinnamon/nutmeg/ginger on all the things" box. Eat our roasted sweet potatoes without a brown sugar-marshmallow topping for a change.

    This is where five-spice powder comes in. Basically a mix of star anise, cloves, cinnamon, Szeuchuan peppercorn and fennel seeds, this Chinese spice blend tastes simultaneously familiar and exotic. The cinnamon and cloves create a comforting sensation, while the peppercorns bring the heat, and the star anise and fennel seeds add a hint of licorice into the mix. This blend is most commonly used in stir-fries, but I've also seen it used to flavor whipped cream, spice cakes, candied pecans, pie filling and roasted veggies.

    five spice sriracha sweet potatoes 2

    Sweet potato casserole is a fall classic, but I thought it could be made even better with a five-spice infusion! Here, I've ditched the traditional marshmallow topping and traded it in for a brown sugar five-spice Sriracha glaze. You still get the feeling that you're eating dessert for dinner, but in a much less cloying kind of way. The five-spice Sriracha mix wakes up your taste buds while the sweet glaze keeps you coming back for forkful after forkful. The Sriracha is not overpowering—it just leaves some heat lingering on your tongue after each bite. Use the glaze on just about any roasted root veggie or winter squash, as it plays really well with the sweet caramelized flavors that come from roasting.

    Five-Spice Sriracha Roasted Sweet Potatoes

    Roasted sweet potatoes get the spice treatment when they're smothered in a five-spice Sriracha glaze that adds some real kick to the classic fall comfort food.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Course: Side Dish
    Cuisine: American, Thai
    Diet: Vegetarian
    Keyword: Five-Spice Sriracha Roasted Sweet Potatoes, sweet potatoes recipe
    Servings: 5 -6 servings
    Calories: 381kcal
    Author: Oh My Veggies

    Ingredients

    • 3 pounds sweet potatoes peeled and cut into 1-inch chunks
    • 1 cup water
    • ½ cup brown sugar
    • 3 tablespoons unsalted butter
    • 1 teaspoon Chinese five-spice powder
    • 2 tablespoons Sriracha sauce
    • Salt to taste
    US Customary - Metric

    Instructions

    • Preheat the oven to 400°F.
    • Spread out the sweet potatoes in an even layer in a 9x13-inch casserole dish. Pour the water into the dish and cover with aluminum foil. Bake for 25 minutes, or until the sweet potatoes are just tender. Allow to cool slightly, then carefully pour as much of the water out of the dish as you can. Set aside, but do not turn off the oven.
    • During the last few minutes of baking, set a small saucepan over medium-low heat. Add the brown sugar, butter and five-spice powder and cook, stirring occasionally, until the butter is melted and the mixture starts to bubble. Remove from the heat and stir in the Sriracha sauce.
    • Pour the brown sugar mixture over the sweet potatoes and toss gently to coat. Sprinkle with salt to taste. Bake, uncovered, for an additional 10 minutes or until the potatoes are cooked through. Toss again before serving.

    Nutrition

    Calories: 381kcalCarbohydrates: 77gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 18mgSodium: 297mgPotassium: 967mgFiber: 8gSugar: 33gVitamin A: 38832IUVitamin C: 11mgCalcium: 109mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « This Week's Meatless Meal Plan | 10.13.14
    Roasted Sweet Potato, Pomegranate and Massaged Kale Salad »

    Holiday Recipes, Thanksgiving Recipes, Vegetarian Recipes, Vegetarian Side Dishes fall, ingredient spotlight series, side dishes, sriracha, sweet potatoes

    Joanne Bruno from Eats Well With Others

    About Joanne

    Joanne Bruno is the blogger, recipe developer, and photographer behind the mostly ridiculous and always delicious vegetarian food blog Eats Well With Others. She likes her vegetables with a side of cupcakes and takes a highly hyperbolic approach to most things in life.

    Reader Interactions

    Comments

    1. Millie | Add A Little says

      October 12, 2014 at 2:18 pm

      I am totally obsessed with sweet potatoes - looks delicious!

      Reply
      • Joanne Bruno says

        October 13, 2014 at 8:16 am

        I am also. This is definitely my new favorite way to prepare them! It feels a little more special than just plain roasting.

        Reply
    2. [email protected] PancakeWarriors says

      October 12, 2014 at 5:17 pm

      Sriracha And five spice yum! Love the sweet and spicy faVote going on here!

      Reply
      • Joanne Bruno says

        October 13, 2014 at 8:17 am

        Thanks! Sweet and spicy is one of my favorite flavor combos.

        Reply
    3. She Rocks Fitness says

      October 14, 2014 at 4:47 pm

      WOW and YUM! Love all the fun spices involved and you can never go wrong with Sriracha...I put it on everything! 🙂

      Reply
      • Joanne Bruno says

        October 21, 2014 at 10:43 am

        I do too...I swear everything is better with sriracha on it!

        Reply

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Trending Recipes

    • Strawberry Mojito Popsicles (Don't Forget the Rum!)
    • Thai Veggie Pizza
    • Strawberry Cheesecake Overnight Oats
    • Spinach Mushroom Frittata

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    link to VegKitchen.com - vegan recipes website
    link to deliciouseveryday.com - a vegetarian and vegan recipes website
    link to allshecooks.com - a food blog
    link to wandertooth.com - a travel website

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    387 shares