Sweet potatoes show up everywhere starting November through early January; ever present at holiday tables, midweek roasts, potlucks, and “please bring a veggie” requests. But this side dish isn’t your usual marshmallow-topped situation. It’s buttery, savory-sweet, and richly fragrant from Chinese five spice, which plays beautifully with the natural flavors of three different sweet potato varieties.
If you’ve only ever roasted one kind of sweet potato at a time, this is your sign to mix and match. Beauregard, Stokes, and Okinawan each bring something different: sweetness, earthiness, color, texture. Together? Stunning on the table and even more delicious on the plate.
This is also one of those “effortless but looks intentional” sides… that which makes it perfect for December potlucks, Friendsmas brunch, office holiday spreads, or when you want something beautiful next to roasted meats, braised dishes, or even your everyday weeknight roast chicken.
Let’s roast!
Why You’ll Love This Recipe
- Three sweet potatoes, three personalities: a balance of sweet, nutty, and earthy.
- Savory + spiced: Chinese five spice adds warmth without making it taste like dessert.
- Minimal prep: cube, toss, bake.
- Naturally gluten-free & veggie-friendly: easy to adapt for plant-based diets.
- Visually gorgeous: that orange, purple, and deep-violet trio!
- Pairs with everything and shines especially bright on holiday tables.
In Search of the Sweet Potato…
If you’ve ever wandered through the produce aisle and thought, “Why are there so many types of sweet potatoes?” Same! 🙏 This is the perfect month to play with all the colors, textures, and personalities each variety brings to the table.
For this recipe, I use three of my favorites for both flavor and aesthetics:
- Beauregard Sweet Potato: The classic orange sweet potato most of us know. Moist, sweet, and caramelizes beautifully.
- Okinawan Sweet Potato: Vibrant purple with a subtly sweet, earthy flavor and a denser, creamy texture.
- Stokes Purple Sweet Potato: Deep purple skin and flesh with a slightly dry, mildly sweet taste that holds up beautifully when roasted.
But if these aren’t available or if you’re just in the mood to mix things up, here are a few other popular varieties worth trying:
- Satsumaimo (Japanese Sweet Potato): Chestnut-sweet, fluffy, and extremely snackable. Incredible when roasted.
- Garnet Sweet Potato: Rich orange flesh with extra moisture; a great pick if you prefer your sweet potatoes soft and silky.
- Hannah Sweet Potato: Pale yellow, slightly nutty, and naturally buttery; roasts up creamy and firm.
- Murasaki Sweet Potato: Red skin, white flesh, mellow sweetness. A great middle-ground variety.
Each one roasts differently, but all of them become cozy caramelized cubes under that buttery five-spice glaze. Mix and match to create your own trio or stick to one and still end up with a comforting, festive side dish.
About Chinese 5 Spice
Chinese 5 spice is one of those pantry staples that instantly transforms a dish. A little goes a long way. Its warm, aromatic blend of star anise, fennel, cinnamon, Sichuan peppercorn, and cloves adds depth, sweetness, and that unmistakable cozy savoriness perfect for December cooking.
You’ll find it in many Chinese dishes, from roasted meats to braises to baked goods. Here, it balances the natural sweetness of the potatoes and turns a simple side into something fragrant and festive.
What If I Can’t Find a Jar of It?
If your grocery store doesn’t carry Chinese 5 spice, you can absolutely make your own at home. It’s simpler than you’d think, and the flavor is incredibly fresh.
This homemade version comes from one of my favorite blogs: redhousespice.com, a fantastic resource for Chinese cooking:
Homemade Chinese 5 Spice (from Red House Spice)
Ingredients:
- 10 g star anise
- 10 g fennel seeds
- 5 g cassia cinnamon (Chinese cinnamon)
- 5 g Sichuan pepper
- 2 g cloves
- 2 g white pepper (optional)
Instructions:
- Separate the star anise pods. Remove any black seeds and the stems from the Sichuan pepper.
- Add all spices to a cool pan and toast over medium-low heat until fragrant. (The fennel seeds will darken slightly and may pop.)
- Remove from heat and let everything cool completely.
- Transfer the toasted spices to a spice grinder or mini blender and grind to a fine powder.
- Sift through a fine sieve to remove any larger bits.
- Store in an airtight jar away from direct sunlight. It keeps for up to a year, perhaps longer if the aroma stays strong.
If you make your own blend, you might just end up preferring it! Your kitchen will smell amazing, and your spice jar will never be empty again.
Buttery Spiced Sweet Potatoes- Equipment Needed
- Baking sheet
- Parchment or silicone liner
- Sharp chef’s knife
- Cutting board
- Pastry brush
- Microwave-safe bowl
Buttery Spiced Sweet Potatoes- The Ingredients (Serves 5–6)
- 1 Beauregard sweet potato
- 1 Okinawan sweet potato
- 1 Stokes sweet potato
- ¼ cup butter, melted
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp Chinese five spice powder
- Scallions, finely chopped (for serving)
Instructions
- Make the spiced butter
Melt butter in the microwave. Add garlic powder, salt, and five spice powder. Stir and set aside. - Prep the sweet potatoes
Brush sweet potatoes under warm running water and remove any “hairy” root strands.
Cube into ½-inch pieces, keeping the skins on. - Heat the oven
Preheat to 425°F (218°C). - Season the potatoes
Spread sweet potato cubes on a lined baking sheet, leaving space between them.
Using a pastry brush, coat them with the spiced butter. Stir the butter frequently so the spices don’t settle. - Roast
Bake for 20-25 minutes, or until tender and lightly caramelized on the edges. - Finish and serve
Remove from the oven and garnish with chopped scallions.
Substitutions
- Butter: use ghee for extra nuttiness or plant-based butter for dairy-free.
- Chinese five spice: swap with pumpkin spice for a sweeter profile or garam masala for warmth without sweetness.
- Sweet potatoes: use any mix you like from the list above!
Variations
- Honey-Glazed: Drizzle with 1-2 tsp honey during the last 5 minutes.
- Spicy: Add a pinch of chili powder before roasting.
- Extra Crispy: Roast an additional 8-10 minutes, flipping halfway.
Tips & Tricks
- Cut potatoes the same size to ensure even cooking.
- Space them out! Overcrowding = steaming instead of roasting.
- Stir the spiced butter as you go since the spices settle quickly.
- For maximum browning and easy clean up, use an aluminum half-sized baking sheet lined with parchment. Roast in the middle rack.
Storage
Fridge:
Store in an airtight container for 4-5 days.
Freezer:
Freeze flat in a zip-top bag for up to 2 months. Reheat in the oven or air fryer.
Reheating:
- Oven: 375°F for 8-10 minutes.
Air fryer: 380°F for 5-6 minutes.
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