How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pan-Roasted Sweet Potatoes with Fennel?

You need 6 ingredients. The key ingredients include: 4 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks, 4 fennel bulbs, halved lengthwise and cut into 3/4-inch wedges, some of the feathery tops finely chopped, 1/4 cup extra-virgin olive oil, 1 tablespoon light brown sugar, and more.

Is Pan-Roasted Sweet Potatoes with Fennel suitable as general?

Yes, Pan-Roasted Sweet Potatoes with Fennel falls under the General category and is a great choice for this type of meal.

How do I store leftover Pan-Roasted Sweet Potatoes with Fennel?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Roasted Sweet Potatoes with Fennel Recipe

Name: Pan-Roasted Sweet Potatoes with Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks; 4 fennel bulbs, halved lengthwise and cut into 3/4-inch wedges, some of the feathery tops finely chopped; 1/4 cup extra-virgin olive oil; 1 tablespoon light brown sugar; 1/4 teaspoon ground mace; Salt and freshly ground pepper

Try this homemade Pan-Roasted Sweet Potatoes with Fennel recipe the whole family will love. Made with sweet potatoes, fennel bulbs, extra-virgin olive o…

This Pan-Roasted Sweet Potatoes with Fennel relies on simple, everyday ingredients such as extra-virgin olive oil, light brown sugar and ground mace. It comes together quickly and makes 4 servings, at about 537 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

4 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
4 fennel bulbs, halved lengthwise and cut into 3/4-inch wedges, some of the feathery tops finely chopped
1/4 cup extra-virgin olive oil
1 tablespoon light brown sugar
1/4 teaspoon ground mace
Salt and freshly ground pepper

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Quick Info

Servings
4 servings
Calories
537 kcal
Category
General

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Pan-Roasted Sweet Potatoes with Fennel

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