Description
These Garlic Butter Roasted Sweet Potatoes offer a perfectly crispy and tender side dish, seasoned with smoky paprika, fresh herbs, and rich garlic butter. This easy-to-make recipe is ideal for adding a flavorful, comforting touch to any meal.
Ingredients
Scale
Sweet Potatoes
- 4 large sweet potatoes, peeled and cubed
Garlic Butter Mixture
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
Herbs
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper or lightly greasing it with cooking spray to prevent sticking.
- Make Garlic Butter Mixture: In a large mixing bowl, combine the melted butter, minced garlic, salt, black pepper, and smoked paprika. Stir well to evenly incorporate all the flavors.
- Coat Sweet Potatoes: Add the cubed sweet potatoes into the bowl and toss them thoroughly to ensure each piece is evenly coated with the garlic butter mixture.
- Arrange for Roasting: Spread the seasoned sweet potato cubes onto the prepared baking sheet in a single layer, making sure to avoid crowding. This helps them roast evenly and crisp up beautifully.
- Roast Sweet Potatoes: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, or until the sweet potatoes are golden brown and tender when pierced with a fork. Stir the potatoes halfway through the roasting time to ensure even cooking.
- Transfer to Serving Dish: Once roasted, remove the sweet potatoes from the oven and transfer them to a serving dish.
- Add Fresh Herbs: Sprinkle the roasted sweet potatoes with the chopped fresh parsley and thyme to add a fresh burst of flavor and vibrant color.
- Serve: Serve immediately while warm and enjoy your Garlic Butter Roasted Sweet Potatoes as a delicious side dish.
Notes
- For extra crispiness, spread the sweet potatoes in a single layer without overcrowding the pan.
- You can substitute fresh thyme and parsley with dried herbs if unavailable—use about one-third of the amount since dried herbs are more concentrated.
- Make sure to stir the potatoes halfway through roasting to promote even browning.
- For a vegan version, use plant-based butter instead of unsalted butter.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to restore crispiness.
