These thyme roasted sweet potatoes were a popular side dish that I made for the first Thanksgiving we hosted. They’ve since become a weeknight favorite, too.
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!
And unlike most sweet potato casseroles, these thyme roasted sweet potatoes are a naturally delicious way to enjoy root vegetables. The higher heat baking combined with the salt and herbs actually helps to enhance the sweetness and flavor depth of the sweet potatoes.
Special Diet Notes: Thyme Roasted Sweet Potatoes
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, paleo, and top food allergy-friendly.
- Preheat your oven to 425ºF and line a large baking sheet with parchment paper or a silicone baking mat.
- Put the sweet potatoes, oil, thyme, garlic, salt, and crushed red pepper in a large bowl and toss to evenly coat the sweet potatoes.
- Dump the sweet potatoes onto your prepared baking sheet and spread them into a single layer. It's best if the chunks aren't quite touching.
- Bake for 20 minutes. Stir the sweet potatoes and spread them back out. Bake for another 10 to 15 minutes, or until roasted to your liking.