For Thanksgiving, I made these Thyme Roasted Sweet Potatoes and they were a hit at our dinner party. Until I was well into my 20’s, I thought I hated sweet potatoes. My only experience with this orange-fleshed starch was via canned candied yams topped with marshmallows. But when I discovered the natural sweetness of unadulterated sweet potatoes, I was hooked!
For this dish, I made them savory style with thyme and garlic, which only proved to bring out even more of the yams’ natural sweetness. Not surprisingly, they were a hit, but I was lucky… There was a ton of leftovers of everything! As it turned out, these thyme roasted sweet potatoes are incredibly awesome cold too.
I think this vegan and food allergy-friendly recipe will be on repeat throughout the winter in my house. So good and so simple for any occasion – even just a weeknight dinner. It would be a great thing to cook on the weekend to enjoy for quick meals throughout the week. They make a delicious side to any meal, salad topping, or even just snack on their own.
Special Diet Notes: Thyme Roasted Sweet Potatoes
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, soy-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.
- 2.5 lbs (approximately) sweet potatoes / yams
- 3 tablespoons grapeseed or olive oil (or whatever oil you like ot use for baking)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper flakes (I quickly powder them in the spice grinder to keep from having pockets of spice; feel free to double the amount if you want them a bit on the spicy side)
- 3 garlic cloves, minced
- Preheat your oven to 375ºF.
- Cut the potatoes into ¾-inch chunks. I chop off and discard the ends, but do not peel them (after giving them a good rinse of course!).
- Pour 2 tablespoons of the oil into the bottom of a 9 x 13-inch glass baking dish, or similar size baking pan.
- Toss in the sweet potatoes, and sprinkle them with the thyme, salt, red pepper, and garlic.
- Drizzle the remaining oil over top, and stir the potatoes until they are well coated with the oil and spices.
- Bake the potatoes for 35 to 45 minutes, depending on your desired tenderness.
- Be sure to check in every 15 minutes and give them a good stir to ensure they cook evenly.