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Pan-Roasted Sweet Potatoes and Tempeh

PanRoasted Sweet Potatoes and Tempeh recipe
Photograph by Emma Fishman. Food Styling by Pearl Jones. 

The real star of this vegan dinner is the smoky chipotle oil created by frying chipotles in adobo: It gets used to roast sweet potatoes; to fry tempeh crumbles, which become bacon-y in the process; and even used to dress the apple-cilantro salad. Win, win, win. —Ali Slagle, recipe developer and cookbook author

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What you’ll need


4 Servings


shallots, thinly sliced


chipotle chiles in adobo, coarsely chopped


8-oz. block tempeh, crumbled into pieces no bigger than a chickpea


cup grapeseed or vegetable oil

Kosher salt


medium sweet potatoes (about 1½ lb.), scrubbed, halved lengthwise


small crisp apple (such as Pink Lady or Honeycrisp), cored, coarsely chopped

Zest and juice of ½ lime

cup coarsely chopped cilantro


Step 1

Place a rack in bottom third of oven; preheat to 425°. Heat shallots, chipotle chiles, tempeh, and oil in a large cast-iron skillet over high until oil is sizzling, then reduce heat to medium-high and cook, stirring occasionally, until shallots and tempeh are golden brown, 8–10 minutes.

Step 2

Drain tempeh mixture in a fine-mesh sieve set over a large heatproof bowl. Wipe out and reserve skillet. Transfer tempeh mixture to paper towels; season with salt. Let cool (it will crisp as it cools).

Step 3

Add sweet potatoes to bowl with drained oil and season with salt; turn to coat. Arrange sweet potatoes cut side down in reserved skillet; set bowl with remaining oil aside. Roast sweet potatoes, undisturbed, until golden brown and tender, 25–30 minutes.

Step 4

Meanwhile, add apple, lime zest and juice, and cilantro to reserved bowl with oil and stir gently to coat; season apple salad with salt.

Step 5

To serve, transfer sweet potatoes to a platter. Spoon tempeh mixture over and top with apple salad.

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