Five Spice Roasted Sweet Potatoes Recipe — A healthy dinner side dish that is perfect for fall. I need to use this spice blend more often!
Hello my good friends!
Thank you all for the birthday wishes yesterday! You warm my peanut-butter filled heart.
I was treated to so much wonderful food, which if you know me is really all I want in life. And if a couple pairs of Michael Kors boots and handbags fall in there I wouldn’t complain. 😉
A couple of my co-workers took me out to lunch at the cutest little cafe I never knew existed. A portabella, goat cheese, and arugula sandwich later I was a happy (and unproductive) gal.
Then it was off to Grammy’s for one of her wonderful meals chock full of wine and champagne. Having a French grandmother has it’s perks.
And the night ended with Pumpkin ice cream topped with a Pumpkin Delight a la Papa John. These are the one and only reason and time I indulge in Little Debbie snacks. LOVE.
I know what you’re thinking, and no, I haven’t gone off my rocker, yes I know what day it is, but it just so happened that this month’s recipe redux fell on a Tuesday so cool ya jets.
Here’s what this month’s theme entailed:
Spooky Spices: You know they are lurking there: Way in the back of your spice drawer. There lie the herbs, spices, or rubs that are getting dusty because you’re afraid to use them… you simply don’t know what to do with them! Well, pull them out and show us a recipe you created to deliciously conquer that fearful spice. (Or maybe the recipe was a flop – and the spice still give you nightmares?!)
Is it just me, or did Thriller just pop into your head as well?
While I may have visions of carrots dancing in my heads, I don’t think I’ve had too many kitchen nightmares to speak of. Maybe it’s the fact that I hate to waste food and eat any epic recipe fails anyways.
Although some foods seem to haunt me hours later (ahem, I’m looking at you broccoli and rutabaga), and some intimate relationships with fingertips and chef’s knives, I take it all in stride in a “I meant to do that” attitude.
But one ingredient that has found it’s way to the depths of the land of misfit spices is a jar of Chinese Five Spice.
Big surprise that it is a blend of 5 spices, which are cinnamon, anise, peppercorns, fennel, and cloves.
A lot of these spices are used in warming dishes like apple and pumpkin pie, but if you have never had anise before, it has a slightly black licorice flavor. Most people either love it or hate it, and is probably the reason why this spice combo is turning into a 6 spice blend..if you count dust as a spice.
So when I saw this month’s theme I knew who my main man was going to be. See five spice, I still love you in a I’ll use you if I really have no other choice kinda way.
Since it is more of a warming spice, I thought sweet potatoes would be a perfect platform to use it with. So five spice roasted sweet potatoes it was. And this recipe couldn’t be any simpler. Chop. Toss. Roast. Eat.
Now I went into this thinking, “okay I’ll just slap a pile of peanut butter on these and call them edible.” To say I was surprised how much I was in love with these would be an understatement. Sweet potatoes for the win!
- 2 medium sweet potatoes, washed and cubed
- ½ tbsp olive oil
- 1 tsp Chinese five spice
- ½ tsp salt
- 1 tsp honey
- Preheat oven to 425 degrees.
- Wash and chop sweet potatoes.
- Toss with remaining ingredients.
- Spread evenly on a baking sheet, and bake 15-20 minutes or until crispy.
And if a couple happen to fall into my peanut butter jar, I can’t say I’d be mad. 🙂
If you happen to have a few dusty jars of anise and fennel and want to make your own five spice mix, check out this recipe here.
This cool weather has me making any excuse to crank on the oven, so five spice roasted sweet potatoes may be making their rounds more often. CFS (five spice’s nickname, cuz we’re cool now) will be so happy.
Be sure to check out all the rest of the
dusty delicious recipes below!
Make it a great day!
What spices are gathering dust in your cupboard?
Have you ever used Chinese Five Spice? What for?