Soft, comforting, sticky and savoury, flavoured with soy, maple, garlic and ginger. These roasted sweet potatoes and aubergines (eggplant) are a terrific vegan main or side dish.
A long time ago, I spent 3 months in California, writing my MSc dissertation while simultaneously working in two part-time jobs. Despite being fairly busy, it was a fun time, and I met lots of nice people. Early on in my American adventure, I was invited to a pot-luck dinner, and jumped at the opportunity. It was all very well organised, and attendees were emailed in advance and given categories of food to prepare. I got ‘side dish’.
Roasted sweet potatoes
Having made sticky roasted sweet potatoes previously, to acclaim, I decided to have another go at them. The original recipe included soy sauce, ginger, garlic and chilli. I hit the local supermarket and got busy.
Local variations
I bought several chillis in the supermarket and began to prepare them. My finger tips started to tingle, then burn…
I quickly realised that I’d bought scotch bonnet chillis and not one of the tame European varieties I was used to!
Fortunately, I’d only put one chilli into a huge tray of sweet potatoes. I quickly stopped adding chilli, and went to wash and scrub my hands! I was hoping that the sweet potatoes wouldn’t be inedible – overpowered by super-hot chilli.
Hot and spicy roasted sweet potatoes!
It’s fair to say that the other flavours took a bit of a backseat in that particular tray of roasted sweet potatoes. However, though they were pretty spicy, they were also really good!
Luckily for me, there were also enough diners at the potluck who enjoyed spicy food, so the roasted sweet potatoes still got devoured. Phew!
Gentle spice
It was several years before I attempted to make these sticky roasted sweet potatoes again. Even now, with the memory fading into obscurity, I still can’t bring myself to add chillis of any kind!
Instead, I’ve boosted the amount of garlic and ginger, and added some maple syrup to enhance the stickiness and give everything its lovely warm flavour. You’re welcome to throw some chilli in if you like. Just be careful which ones you choose…
Roasted sweet potatoes and aubergines
I also added aubergines (eggplants) to the pan, mostly because everything is better with aubergines in it, as far as my family is concerned. We love aubergines!
They roasted to soft, gooey deliciousness and went wonderfully with the sweet potatoes. If you’re the sort of family that doesn’t feel they need an identifiable lump of protein on the plate, then this makes a perfectly good main dish. We had it on top of a lovely vegetable salad, with mixed leaves, avocado, peppers, cucumber, tomatoes and radishes.
Leftover roasted aubergine and sweet potato
This recipe made four generous portions of roasted sweet potato and aubergine (eggplant). We ate about two and a half of them fresh from the oven for our family dinner.
I heated up some of the leftovers for lunch the following day and melted cheese over the top. It was super-delicious!
The rest of the roasted veggies went into a tortilla wrap with avocado, salad leaves, and a squirt of mayonnaise. Perfect lunchbox fare. Yum!
Don’t take pot luck
As outlined above, I didn’t add any chilli to this latest variation of the dish. However, if you want to give it some kick, simply add a fresh chilli to the ginger and garlic when making the dressing (see recipe). Choose a milder or a spicier one, according to your preference.
Because while this tasty dish is great for a potluck supper, I recommend you don’t take pot luck with the chillies – LOL!
Want deliciously easy, family-friendly recipes like this one delivered straight to your inbox? Click here to sign up. (Of course, I’ll never pass on your email address to anyone.)
📖 Recipe
Sticky roasted sweet potatoes & aubergines
Ingredients
- 3 large sweet potatoes (approx. 1.2kg/42 oz)
- 2 small-medium aubergines (eggplant)
- 6 cm piece fresh root ginger
- 2-3 cloves garlic
- 75 ml olive oil
- 2 tablespoon tamari or soy sauce
- 1-2 teaspoon maple syrup
Instructions
- Preheat the oven to 200°C (400°F).
- Peel the sweet potatoes and cut into 4-5cm (approx. 1½ inch) chunks. Wash the aubergines, remove the stalks, and cut into similar size pieces. Place the sweet potato and aubergine pieces in a large baking tray.
- Peel the ginger and garlic, and place into a mini-chopper or food processor with the oil, tamari and maple syrup. Process to give a smooth dressing.
- Pour the dressing over the vegetables and mix well so that everything is evenly coated. Roast in the preheated oven at 200°C (400°F) for around 40 minutes, until the sweet potatoes and aubergines are soft and golden.
- Serve with salad as a main dish, or separately as a side dish.
Notes
Nutrition
More delicious aubergine recipes
My family adores aubergines (eggplant) so I have LOADS of recipes that use them! Some of our absolutely favourites include:
- Aubergine shakshuka – rich tomato sauce, poached eggs, and added aubergine!
- Caramelised onion and aubergine dip – so good on just about everything
- Caponata alla Giudia – a delicious Sicilian Jewish dish of sweet and sour aubergine
- Vegetarian moussaka – great for Pesach and all year round
- Hasselback aubergines – stuffed with pesto, tomato and gooey mozzarella cheese
I’m linking up to May’s Vegetable Palette challenge, which is all about ‘favourite vegetables’. Given that we had roasted veg, served with salad, I think this qualifies for the Extra Veg challenge! It’s hosted this month by Kate at Veggie Desserts and organised by Helen at Fuss Free Flavours.
Ned
Really nice! I had cauliflower, sweet potato and aubergine left after I cooked a curry yesterday. I parboiled the cauliflower and added it as well. My leftovers have made enough to eat twice. Will try it cold tomorrow. For me, I think I would have preferred it as a side dish. Or I suppose I could have done rice with it but I just had it on its own. Would definitely do it again with whatever vegetables I had leftover.
Helen
So glad you enjoyed it Ned! The cauliflower sounds like a delicious addition 🙂
Toni
This is a perfect side dish! It is really good and tasty!
Helen
Thanks Toni! So glad you enjoy it as much as we do 🙂
Katherine
There are so many great flavors in this side dish! Love it.
Helen
Thanks Katherine – so happy to hear you like it so much!
Beth
I love the sweet and tangy combo of the sauce used in this recipe. Sweet potatoes are one of my favorite veggies, too, so I’m eager to try this one.
Helen
Thanks Beth. We love sweet potatoes and this recipe gives them loads of flavour.
Claudia Lamascolo
I absolutely love sweet potatoes this is a definite keeper recipe and today is actually National Sweet Potato Day so I am going to make this recipe tonight thanks for posting!
Helen
Wow! I didn’t even know there was a National Sweet Potato Day! LOL 😀
I hope you enjoy this dish whatever day it is!
Danielle
This sounds amazing! Loving the combo of sweet potatoes and eggplant. The flavors sound incredible, can’t wait to try it!
Helen
Thanks Danielle! It’s a great combination, I’m sure you’ll love it 🙂
sharona
I have some extra mushroom lying around– do you think they would work added to this dish?
Helen
I don’t see why not! I often throw mushrooms in with roasted vegetables – delicious 🙂
shaheen
This is one delicious and colourful looking plate of food, I love the flavours too. So surprised to learn that aubergines are the favourite veg here. Thanks for sharing with #VegetablePalette
Helen
Thanks Shaheen. Yes, I think Kipper would eat aubergines at every meal! Thanks for hosting the Vegetable Palette
Kate Veggie Desserts (@veggie_desserts)
These sound great – I love the flavours. Your story about the scotch bonnets is hilarious – thank goodness you realised quickly how hot they were! Thanks for linking up with #ExtraVeg!
Helen
Thanks Kate! At least I can laugh with hindsight… Thanks for hosting the #ExtraVeg link-up 🙂
efwalt
This sounds seriously tasty! We’ve had a few mishaps with white sweet potatoes recently. I didn’t think they actually tasted that different but the OH was adamant they weren’t as nice. I think it goes to show how much appearance affects your taste!
Helen
Thanks Emma. I really do think the orange and white ones taste different. Maybe we should do a ‘blind tasting’ and set this controversy to rest once and for all!
efwalt
That sounds like fun 😀 I’d b up for that
recipesfromapantry
Please can I laugh a little bit about your scotch bonnet adventure? I grew up with those so i can just imagine how the recipe came out. Nice flavour combo.
Helen
Hmmm. I can laugh about it now. It very nearly wasn’t funny at the time though!
Jac -Tinned Tomatoes (@tinnedtoms)
Oh yes, I’m in. This is my kind of dinner. Thanks for submitting it to Meat Free Mondays.
Helen
Thanks Jac! I should have known this would be up your street
Sarah Trivuncic, Maison Cupcake
We love sweet potatoes, glad the orange ones predominate nowadays as I remember having to scratch the skin off them in the supermarket to check whether they were orange or white. This serving suggestion sounds very tasty.
Helen
Thanks Sarah. Yes, the white ones are never quite as good, somehow. Glad you like the sound of this – it was really yummy!
laura@howtocookgoodfood
What a tasty recipe. I so something similar with butternut squash but as a chilli addict I always add chilli either fresh or in sauce form! Thanks for inspiring me to make this!
Helen
Thanks Laura! One day I will be able to add chilli again… one day…