Description
This Garlic Butter Roasted Sweet Potatoes recipe offers a delicious and easy way to enjoy tender, flavorful sweet potatoes roasted to golden perfection with a buttery garlic marinade. Perfect as a hearty side dish for any meal, it combines the sweetness of the potatoes with aromatic herbs and spices for a comforting and savory experience.
Ingredients
Scale
Sweet Potatoes
- 3 large sweet potatoes, peeled and cubed
Marinade
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil for easy cleanup.
- Prepare Marinade: In a large bowl, combine melted butter, olive oil, minced garlic, paprika, dried thyme, salt, and black pepper, mixing well to create a flavorful marinade.
- Coat Sweet Potatoes: Toss the peeled and cubed sweet potatoes in the marinade, ensuring each piece is evenly coated with the mixture.
- Arrange on Baking Sheet: Spread the marinated sweet potatoes in a single layer on the prepared baking sheet to promote even roasting.
- Roast Sweet Potatoes: Place the baking sheet in the preheated oven and roast for 25-30 minutes, flipping the sweet potatoes halfway through the cooking time, until they are golden, crispy on the edges, and tender inside.
- Garnish and Serve: Remove from the oven, optionally sprinkle with fresh chopped parsley for added color and flavor, and serve warm.
Notes
- Using parchment paper or foil helps with easy cleanup and prevents sticking.
- Flipping the sweet potatoes halfway ensures even browning and crispiness.
- You can adjust the seasoning according to your taste preferences, adding more garlic or herbs if desired.
- For a dairy-free option, substitute butter with extra olive oil or a vegan butter alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best results.
