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Thyme Roasted Sweet Potatoes

Posted on by Alisa Fleming in Alisa's Recipes, Dairy-Free Recipes, Sides with 5 Comments
Thyme Roasted Sweet Potatoes (Vegan, Gluten-Free, Nut-Free, Soy-Free)
Cook time

Total time


Serves: 6 Servings

  • 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

  1. Preheat your oven to 375ºF.
  2. 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!).
  3. Pour 2 tablespoons of the oil into the bottom of a 9 x 13-inch glass baking dish, or similar size baking pan.
  4. Toss in the sweet potatoes, and sprinkle them with the thyme, salt, red pepper, and garlic.
  5. Drizzle the remaining oil over top, and stir the potatoes until they are well coated with the oil and spices.
  6. Bake the potatoes for 35 to 45 minutes, depending on your desired tenderness.
  7. Be sure to check in every 15 minutes and give them a good stir to ensure they cook evenly.

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living


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