Description
These Garlic Butter Roasted Sweet Potatoes are the perfect balance of savory and sweet, making them the ultimate side dish for any meal. Crispy on the outside and tender on the inside, these sweet potatoes are tossed in a rich garlic butter sauce and roasted to perfection. The herb-infused butter elevates their natural sweetness, making this dish a crowd-pleaser for family dinners, holiday gatherings, or a cozy weeknight meal.
Ingredients
Scale
- 4 medium sweet potatoes, peeled and cut into 1-inch cubes
- 3 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 1 tsp fresh thyme, chopped (or 1/2 tsp dried thyme)
- 1 tsp fresh rosemary, chopped (or 1/2 tsp dried rosemary)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp honey (optional for extra sweetness)
Instructions
Step 1: Prepare the Sweet Potatoes
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and cut the sweet potatoes into 1-inch cubes, ensuring they’re evenly sized for uniform cooking.
Step 2: Make the Garlic Butter Sauce
- In a small bowl, combine the melted butter, minced garlic, thyme, rosemary, salt, pepper, and olive oil. If using, add honey for a touch of extra sweetness.
Step 3: Coat the Sweet Potatoes
- In a large bowl, toss the sweet potato cubes with the garlic butter mixture until evenly coated.
Step 4: Roast the Sweet Potatoes
- Spread the sweet potatoes in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until tender and golden brown, flipping halfway through to ensure even cooking.
Step 5: Serve
- Remove from the oven and serve warm as a side dish.
Notes
- Add a kick: For a spicier version, sprinkle red pepper flakes or cayenne pepper on the sweet potatoes before roasting.
- Make it crispy: For extra crispiness, roast the sweet potatoes on a wire rack placed over the baking sheet.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 180
- Sugar: 7g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 15mg