Sweet Potatoes with Thyme and Garlic


Sweet Potatoes Baked with Thyme and Garlic (roasted)Alisa Fleming ~ While I already miss the warm temperatures of summer, I'm very eager to dive into the flavors of fall. Today's recipe is a flashback to Thanksgiving. It is a dish that I've happily served to family on several occasions, but also one that my husband and I enjoy with everyday meals, particularly during this time of year.

Though many would call this dish "roasted" sweet potatoes, I reserve that term for veggies cooked at loftier temperatures, usually 400ºF or higher. These are prepared liked roasted vegetables, but I bake them at slightly lower temperature, 375ºF, to keep the garlic from browning too much. I use two baking dishes for this somewhat large batch (I love having leftovers as these are delicious cold!), so that the potatoes are spread out nicely in a single layer. Without room to breathe, they tend to steam and stay moist rather than browning around the edges.

Of course, feel free to mix the herbs and seasonings up to taste!

Recipe: Sweet Potatoes with Thyme and Garlic


  • 2.5 lbs (approximately) Sweet Potatoes or Yams
  • 3 Tablespoons Olive Oil or Grapeseed Oil
  • 1 Teaspoon Dried Thyme or 1 Tablespoon Fresh Thyme
  • 1/2 Teaspoon Salt
  • 1/4 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 3/4-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 two 9 x 13-inch glass baking dishes, 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.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Diet tags: Vegan, Dairy Free, Gluten free, Milk free, Nut free, Peanut free, Soy free, Sugar free, Wheat free

Number of servings (yield): 6

Copyright © Alisa Fleming.


 Article, recipe, and photos by Alisa Fleming, founder of GoDairyFree.org and author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a freelance writer for several publications, with an emphasis on creating recipes for various types of special diets.

Sweet Potatoes Baked with Thyme and Garlic (roasted)

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.

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