Sticky baked sweet potatoes & aubergines with soy, maple, garlic & ginger

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 to make some new friends. It was all very well organised, and attendees were emailed in advance and given categories of food to prepare. I got ‘side dish’.

Having made sticky baked sweet potatoes previously, to acclaim, I decided to have another go at them. The original recipe included soy sauce, ginger, garlic & chilli. I hit the local supermarket and got busy.

Unfortunately, I was not used to the local ingredients. I bought several chillis. I began to prepare them. I lost the feeling in my finger tips…

Thank heaven I realised at this stage that I’d bought scotch bonnet chillis and not some tame European variety! I’d only put one chilli into a huge tray of sweet potatoes, and as it was, they were pretty fiery. Any more and they would have been inedible!

And fortunately, there were enough diners at the potluck who were into spicy food, that the sweet potatoes still got scoffed. Phew.

sticky baked sweet potatoes & aubergines

It was several years before I attempted these sticky baked sweet potatoes again, and 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 & 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 😉

This time, I also added aubergines (eggplants) to the pan, mostly because everything is better with aubergines in it, as far as my family is concerned. They baked 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. Yum.

sticky baked sweet potatoes & aubergines with leafy vegetable salad

This recipe made four generous portions. I heated up some of the leftovers for lunch the following day and melted cheese over the top. Super-delicious! The rest I had cold in a tortilla with some more avocado and a squirt of mayonnaise. Mmmm. I’m drooling…

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sticky baked sweet potatoes & aubergine

Sticky baked sweet potatoes & aubergines
Serves 4
Write a review
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
316 calories
38 g
0 g
18 g
5 g
2 g
404 g
486 g
12 g
0 g
15 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 316
Calories from Fat 157
% Daily Value *
Total Fat 18g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Cholesterol 0mg
Sodium 486mg
Total Carbohydrates 38g
Dietary Fiber 12g
Sugars 12g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 large sweet potatoes (approx. 1.2kg)
  2. 2 small-medium aubergines (eggplant)
  3. 20g piece fresh root ginger
  4. 2-3 cloves garlic
  5. 75ml olive oil
  6. 25ml tamari or soy sauce
  7. 1-2 tsp maple syrup
  1. Preheat the oven to 200C.
  2. Peel the sweet potatoes and cut into 4-5cm 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.
  3. 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.
  4. Pour the dressing over the vegetables and mix well so that everything is evenly coated. Bake in the preheated oven at 200C for around 40 minutes, until the sweet potatoes and aubergines are soft and golden.
  5. Serve with salad as a main dish, or separately as a side dish.
I’m adding this recipe to this week’s Meat Free Mondays linky, hosted by Jac at Tinned Tomatoes.
I’m also putting it forward for May’s Vegetable Palette challenge, which is all about ‘favourite vegetables’. Aubergines are a firm favourite here – tasty, versatile, easy to cook. Kipper would eat them every day if she could!
Given that we had roasted veg, served with a salad of vegetables, 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 and Michelle at Utterly Scrummy



  1. Pingback:Fresh ginger & orange make these roasted carrots simply sensational

  2. I have some extra mushroom lying around– do you think they would work added to this dish?

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  4. 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

  5. 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!

  6. 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!

  7. 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.

  8. Oh yes, I’m in. This is my kind of dinner. Thanks for submitting it to Meat Free Mondays.

  9. 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.

  10. 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!

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