Roasted Sweet Potatoes

Oh baby, this roasted sweet potatoes recipe is going to blow your mind! Combine the natural sweetness of maple-glazed sweet potatoes with savory shawarma-spiced lentils and creamy hummus, and you’ve got a match made in heaven. These crispy roasted sweet potatoes are perfectly caramelized on the outside and fluffy on the inside, making them the ultimate side dish or bowl base. This recipe was made in partnership with my friends at Maple From Canada and is easy to make for your go-to lunch or dinner this season.

❤️ Why You’ll Love This Roasted Sweet Potatoes Recipe

• Easy: This recipe comes together with simple prep and hands-off oven time for foolproof results.
• Quick Prep: Only 15 minutes of active prep time, then the oven does all the work.
• Perfect Sweet & Savory Balance: Maple syrup and shawarma spices create an addictive flavor combination.

🍲 Ingredients

Sweet Potatoes – These vibrant orange root vegetables are highly nutritious and packed with beta-carotene (which converts to vitamin A), fiber for digestive health, and complex carbohydrates for sustained energy. Sweet potatoes contain vitamins C and B6, potassium for heart health, and antioxidants that may reduce inflammation. Their natural sweetness intensifies during roasting, creating crispy caramelized edges and a fluffy, creamy interior that pairs beautifully with both sweet and savory seasonings.

100% Pure Maple Syrup – Real maple syrup derived directly from maple tree sap is a natural sweetener at also contains vitamins and minerals, including manganese (which helps process cholesterol, carbs, and protein), riboflavin, calcium, and potassium. Unlike artificial syrups, pure maple syrup has just one ingredient and adds incredible depth and complexity to both sweet and savory dishes. When consumed in moderation, it can be part of a healthy diet while providing that distinctive maple flavor that elevates roasted vegetables to the next level.

👩‍🍳 How to Make This Roasted Sweet Potatoes Recipe

Prep and Marinate:

1. Preheat oven to 425°F and line two baking sheets with parchment paper.
2. In a small bowl, combine lentils with shawarma spices, soy sauce (or tamari), and seasonings. Stir well and refrigerate to marinate for 30 minutes.

Prepare Sweet Potatoes:

3. Cut sweet potatoes into ¾-1 inch cubes or wedges for even cooking. Pat completely dry with paper towels—this is crucial for crispiness.
4. In a large bowl, toss the sweet potatoes with olive oil (1-1½ tablespoons per pound), maple syrup, sesame seeds, salt, and pepper until evenly coated.
5. Spread the potatoes on a lined baking sheet in a single layer with space between each piece— but don’t overcrowd or they’ll steam instead of crisp.

Roast:

6. Roast for 25-35 minutes (at 425°F) or 30-40 minutes (at 400°F for slightly gentler roasting). Flip at 15-20 minutes for even browning. Edges should be crispy and caramelized, insides tender and fluffy.
7. After lentils marinate 30 minutes, spread on the second baking sheet in a thin, even layer. Bake for 20-25 minutes, stirring and flattening halfway through.

Assemble:

8. Spread hummus on individual plates or a large sharing platter. Top with roasted sweet potatoes, crispy shawarma lentils, and fresh parsley. Serve immediately.

Air Fryer Method: Preheat the air fryer to 380-400°F and then cook your sweet potato cubes in a single layer for 12-15 minutes, shaking the basket halfway through, until crispy and golden.
For Extra Crispy Sweet Potatoes: Preheat your baking sheet in the oven for 5 minutes, toss potatoes with 1 teaspoon cornstarch along with oil, or roast on a bare (not parchment-lined) preheated pan.

🪄 Tips and Tricks

• Dry Thoroughly: Pat sweet potatoes completely dry after cutting—moisture is the enemy of crispiness.
• Don’t Overcrowd: Space the wedges out on the pan so air can circulate freely and achieve maximum caramelization.
• Cube Size: Cut ¾-1 inch wedges for the best balance of crispy edges and fluffy centers.
• Season After Flipping: Add delicate herbs and spices after flipping to prevent burning.

🗒 Variations

• Savory Options:
  • Garlic powder, smoked paprika, cumin, and chili powder for smoky heat
  • Za’atar and lemon zest for Middle Eastern flair
  • Curry powder and turmeric for Indian-spiced potatoes
  • Everything bagel seasoning and black pepper for savory crunch
• Sweet Options:
  • Cinnamon, nutmeg, and maple syrup for dessert-like sweetness
  • Brown sugar, cinnamon, and pecans for candied sweet potatoes
  • Vanilla extract and coconut sugar for tropical vibes
• Finishing Touches:
  • Fresh herbs (cilantro, parsley, or thyme)
  • Lime or lemon juice and zest
  • Crumbled feta or vegan feta
  • Tahini drizzle or garlic confit

🗒 Substitutions

• Potatoes: Use regular white potatoes, Yukon golds, or any potato variety you have on hand.
• Protein: Replace lentils with chickpeas, white beans, or skip entirely for a simpler side dish.
• Soy Sauce: Use tamari for gluten-free or coconut aminos for soy-free options.
• Oil: You can use avocado oil for higher heat tolerance or vegetable stock for oil-free cooking (though less crispy).
• Sweetener: Skip maple syrup for Whole30-friendly, or use honey for non-vegan version.

🍽️ Best served with

• Vegan Spanakopita Recipe
• Fresh Watermelon Salad
• Creamy Vegan White Bean Dip
• Vegan Zuppa Toscana Soup

👝 How to Store Leftovers

Cool roasted sweet potatoes completely before storing in an airtight container in the refrigerator for up to 4 days. To reheat and restore crispiness, spread on a baking sheet and warm at 400°F for 8-10 minutes, or reheat in a skillet over medium heat with a touch of oil. You can freeze cooled sweet potatoes on a baking sheet until solid, then transfer to freezer bags for up to 2 months. Reheat from frozen in the oven at 400°F for 12-15 minutes. Store lentils separately at room temperature in an airtight container for up to 1 week.

🤔 Common Questions

Roasted Sweet Potatoes

5 from 1 vote

🍠 These crispy roasted sweet potatoes with maple glaze and shawarma lentils are perfectly caramelized! Easy oven method plus air fryer option for nutricious and delicious meal.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Vegan Meals

Cuisine Mediterranean-Inspired

Servings 4

Calories 552 kcal

Ingredients

  

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For the Lentils:

• 2 tbsp. olive oil
• 2 tbsp. tomato paste
• 1 tbsp. soy sauce
• 1/4 cup lemon juice
• 3 cloves of garlic pressed or 2 tbsp. garlic powder
• 1 tbsp cumin
• 1 tsp paprika
• 1 tsp oregano
• 1/2 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp red pepper flakes
• 1/2 tsp black pepper
• 550 mL can of lentils strained, washed and dried

For the Sweet Potatoes:

• 2 large sweet potaoes peeled or unpeeled, cut into 1-2 inch wedges
• 3 tbsp. maple syrup
• 2 tbsp. olive oil
• 2 tbsp. white sesame seeds
• 1 tsp sea salt
• 1 tsp black pepper

To serve:

• 1 cup hummus
• 1/2 cup finely chopped parsley tossed with 1 tbsp olive and 1/2 tsp salt

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Instructions

 

• Preheat the oven to 425F and line two baking sheets with parchment paper.
• In a small mixing bowl, combine all the lentil ingredients and stir till very well combined and coated.  Transfer to the fridge to marinate for 30 minutes.
• To a large mixing bowl, combine all the sweet potato ingredients and stir/mix with hands to ensure each potato is well coated.  Transfer the potatoes to 1 of the lined baking sheets and bake for 5o minutes or until golden and tender.  Flip the potatoes at the halfway mark, 25 minutes, and check often to avoid any burning. The outside should be crispy and the inside will be tender and fluffy.  NOTE: leave room for each potato wedge to breathe, this will allow each potato to get nice and crispy.
• After your lentils have marinated for 30 minutes, transfer them to the other lined baking sheet.  Pat the lentils flat, covering each corner and space the baking sheet, leaving room for each to breathe, not overcrowding.  Bake them for 20-25 minutes, checking on them halfway through, stirring and patting them flat again.
• Once the potatoes and lentils have cooked, you can plat your dish.
• Start by adding hummus to the base of a single serving plate/bowl or creating a sharing platter by adding all the hummus to the base. Then follow with the sweet potatoes, lentils, and parsley!

Notes

Spices: The spices for the lentils are entirely optional and really quite versatile/interchangeable so have fun with them! I would suggest using the flavors you love most and thinking about the classic taste of Shawarma while developing that flavor profile.

Storage: The salad is best enjoyed fresh but still very delicious cold. How do you store the lentils? These are best kept at room temperate in a tightly sealed container.  Will last up to 1 week. To enjoy a meal prep dinner, store the potatoes, hummus, and parsley in the fridge in a tightly sealed container, this will last up to 1 week, and then top with the lentils and enjoy.

Lentils: I love making this dish with lentils but if you’re feeling like switching it up, you can use chickpeas or white beans.

Soy Sauce: If you are gluten-free simply use Tamari.

Olive Oil:  If you are leading an oil-free lifestyle, use 1 tbsp. of vegetable stock in place of 1 tbsp. of olive oil.

Sweet Potatoes: This dish works well with any potato variety, so use what you have on hand.

Nutrition

Serving: 4 | Calories: 552kcal | Carbohydrates: 72.5g | Protein: 19g | Fat: 23.1g | Saturated Fat: 3.2g | Polyunsaturated Fat: 4.3g | Sodium: 1110mg | Fiber: 12.5g | Sugar: 17.2g

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