Thyme Roasted Sweet Potatoes

5

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!

Thyme Roasted Sweet Potatoes

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.

Thyme Roasted Sweet Potatoes
 
Cook time
Total time
 
Author:
Serves: 6 Servings
Ingredients
  • 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
Instructions
  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.
 

About Author

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.