Sweet Potatoes & Edamame with Fall Spices

by Marla on November 19, 2009 · 9 comments

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Any opportunity I have to use sweet potatoes and cinnamon these days is going to be taken advantage of, in a BIG way. Fall inspires me in so many ways. This is a happy time, filled with kids in school and extra hours for me to create recipes and blog about them! There is a huge focus on seasonal flavors this time of year. With Halloween, Thanksgiving and Christmas holidays here we could all use some unique, tasty sides to prepare for celebration meals.

This side dish was simple to prepare, filled with clean, healthy, yummy ingredients plus loads of flavor. The cinnamon and ginger lend a nice sweet, spicy twist to the savory flavors. The roasted walnuts add some crunch! You can use this dish to accompany your Thanksgiving feast.

Sweet Potatoes with Edamame and Fall Spices

about 4 servings


  • I highly suggest you toast your nuts before you use them. It adds so much to the flavor & texture to recipes. See the note below.


  • 2 Large Sweet Potatoes, cleaned, skins on, cut into bite sized wedges
  • 1 Cup Shelled Edamame
  • A handful of Chopped toasted Walnuts
  • Splash of Walnut Oil (olive oil would be great too)
  • pinch of Black Pepper
  • pinch of Ground Ginger
  • pinch of Cinnamon
  • pinch of Garlic Salt

*optional: If you have some Roasted Garlic on hand toss it in!


  1. Heat oil and spices in saute pan on medium heat.
  2. Add sweet potatoes, saute a few minutes until they start to soften. Stir occasionally.
  3. Add edamame. Stir ingredients to combine.
  4. Cook through until the sweet potatoes are a bit browned and caramelized. Stir for even browning.
  5. Toss walnuts in at the end.

Toast you nuts!

I always take the time to roast all of the nuts and seeds I buy. Roasting adds so much more flavor and texture to your dish. I usually buy raw, unsalted nuts so I can have complete control over the salting and complexity of the roast.

  1. Pre heat oven to 350˚
  2. Chop nuts to desired size.
  3. Put nuts on a baking sheet in a single layer.
  4. Bake for about 8-10 minutes, until fragrant and slightly browned.
  5. Always keep a good eye on your nuts when you roast them, once they start to brown they tend to get over done fast.
  6. Let nuts cool and store in an airtight container in your fridge or freezer.

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{ 9 comments… read them below or add one }

1 SippitySup November 19, 2009 at 1:26 pm

You were not kidding when you said you loved sweet potatoes. These are awesome…thanks for visiting SippitySup


2 Emily November 21, 2009 at 1:41 am

This looks like a healthy and delicious side! Job well done.


3 Laura Flowers November 21, 2009 at 9:16 am

Marla this is really interesting to me and something I’ve never seen. You have me wondering what soy beans and sweet potatoes are like together texturally.

This is neat idea, and I think you’re on to something not often done with flavors.



4 marla November 21, 2009 at 9:28 am

Yes, the textures here are a bit different. It makes the recipe unique. The sweet/savory thing is a different twist as well. I have so much fun playing with sort of “odd” combinations! Plus, I love seeing if the kids are gonna eat it, in this case they gobbled it up :)


5 sheryl November 21, 2009 at 11:35 am

I love edamame in just about anything. Cooking it with sweet potatoes is a really lovely idea!


6 ecip January 29, 2011 at 4:28 am

This is a great and simple dish. What is the impact on nutritional value when roasting nuts?


7 beckyj525 January 3, 2012 at 10:06 pm

This was very good! I will make it again:)


8 Kristen McLane November 21, 2012 at 9:15 pm

If anyone is looking for a last minute dish, I made this two years ago for Thanksgiving and all my guests loved it!


9 merrittj1 April 3, 2013 at 3:53 pm

I am going to make this tomorrow night for my family, I have to use peas instead of good ol edamame, ate them all last week! Will let you know the results!!


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