Description
Crispy Garlic Herb Roasted Sweet Potatoes feature perfectly caramelized cubes with golden edges, infused with fresh garlic, rosemary, and thyme. This easy, healthy side dish is naturally gluten-free and pairs beautifully with any meal from casual weeknights to holiday feasts.
Ingredients
Scale
- 2½ pounds sweet potatoes (about 3-4 medium)
- 3 tablespoons extra virgin olive oil
- 4-5 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves, stems removed
- 1 teaspoon kosher salt (or ¾ teaspoon table salt)
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon smoked paprika (optional)
- Pinch of red pepper flakes (optional)
- Fresh parsley for garnish (optional)
- 1 tablespoon honey or maple syrup (optional, for extra caramelization)
Instructions
- Preheat your oven: Set the oven to 425°F (220°C). Position the rack in the middle of the oven. Line a large rimmed baking sheet with parchment paper or lightly grease it with oil.
- Prepare the sweet potatoes: Scrub the sweet potatoes thoroughly under running water to remove any dirt. Pat them completely dry with a kitchen towel. You can leave the skin on (it’s nutritious and becomes crispy) or peel them if you prefer. Cut off both ends, then cut each sweet potato in half lengthwise. Place each half flat-side down and cut into ½-inch to ¾-inch thick slices, then cut those slices into cubes. Try to keep the pieces relatively uniform in size so they cook evenly.
- Season the sweet potatoes: Place the cubed sweet potatoes in a large mixing bowl. Drizzle with olive oil, then add the minced garlic, chopped rosemary, thyme leaves, salt, pepper, and smoked paprika (if using). Use your hands or a large spoon to toss everything together, ensuring every piece is well-coated with oil and seasonings. Take your time with this step—proper coating is key to maximum flavor.
- Arrange on the baking sheet: Spread the seasoned sweet potato cubes in a single layer on your prepared baking sheet. Make sure they’re not touching or overlapping—overcrowding leads to steaming rather than roasting. If necessary, use two baking sheets. Leave some space between each cube for air circulation and maximum crispiness.
- Roast: Place the baking sheet in the preheated oven and roast for 15 minutes without disturbing them. This allows the bottoms to get nice and golden.
- Flip and continue roasting: After 15 minutes, remove the pan from the oven and use a spatula or tongs to flip each piece over, exposing a new side to direct heat. Return to the oven and roast for another 15-20 minutes, until the sweet potatoes are tender when pierced with a fork and have golden-brown, caramelized edges. The total roasting time will be 30-35 minutes depending on the size of your cubes and your oven.
- Optional caramelization step: If using honey or maple syrup, drizzle it over the sweet potatoes during the last 5 minutes of roasting. This creates extra caramelization and a beautiful glaze.
- Finish and serve: Remove from the oven when the sweet potatoes are golden and crispy on the edges. Taste and adjust seasoning with additional salt if needed. Garnish with fresh chopped parsley for a pop of color. Serve immediately while hot and crispy.
Notes
- For maximum crispiness, make sure sweet potato cubes are thoroughly dried before tossing with oil, and don’t overcrowd the pan
- Sweet potatoes can vary in size—adjust quantities as needed, but maintain the ratio of about 1 tablespoon of oil per pound of sweet potatoes
- Cooking time may vary by 5-10 minutes depending on your oven and the size of your cubes
- For meal prep, slightly undercook them by 5 minutes so they don’t get mushy when reheated
- If you prefer softer sweet potatoes without as much crispiness, reduce oven temperature to 400°F and roast for 35-40 minutes
- Fresh herbs can burn if pieces are too small or if they’re exposed on top—mixing them with the oil before tossing helps protect them
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: About 1 cup (1/6 of recipe)
- Calories: 162
- Sugar: 7g
- Sodium: 425mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg