Thyme-Roasted Sweet Potatoes

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This slightly spicy, moist side dish is both deeply satisfying and nutritious. Sweet potatoes are rich in complex carbohydrates and fiber, giving them a low glycemic index (this means that they slow the body’s absorption of sugar and help regulate blood-sugar levels). A bonus for weight watchers: All those complex carbs will make you feel fuller longer than white potatoes do.


Makes 6 to 8 servings

4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds

3 tablespoons olive oil

4 large garlic cloves, minced

1/3 cup fresh thyme leaves, plus 6 thyme sprigs for garnish

6 fresh thyme sprigs

1/2 teaspoon kosher salt

1/2 teaspoon red pepper flakes

  1. Preheat oven to 450°F. In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on heavyweight rimmed baking sheet or in 13×9-inch baking dish. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature, garnished with thyme sprigs.

How would you rate Thyme-Roasted Sweet Potatoes?

  • Excellent!

  • Why does the recipe say “cut into 1 1/2-inch-thick rounds” yet the photo seems to be of cut into quarter or 1/8 lenghts. And the video is for a different recipte — scallops!!?? Did people cut the yams as they look in the photo? Thank you.

  • Supposed to bake 40 minutes and they were burned at 16 minutes. I was going to flip them at 20. I cut the heat to 400 and by 30 minutes they were even more burned. And yet, they weren’t remotely crispy. Basically burned and soggy. Threw them away and went back to Russell potatoes. Not remotely the right instructions to cook sweet potatoes.

  • Love yams done this way. I agree that cooking them at 375* for 35-40 minutes is perfect. They have a crunchy exterior and soft interior.

  • This is my favorite way to prepare sweet potatoes. I cube them, and everyone loves the sweet spicy chunks!

  • These were absolutely delicious! My kids (7 and 3) devoured them. I cut a few of the larger rounds in half, those browned a lot more than the full rounds. I did turn them after about 30 min then let them finish off for another 10 so both sides would brown. I think using fresh thyme is important in this dish, dried might be too hard and gritty. Will make again for sure!

  • These are the best by far…good warm and great cold…I have already made them twice since last week…☆☆☆☆☆

  • I’ve been making these for years and they’re simply amazing. Adjustments to keep them from burning:
    I roast them at 375 or so in middle of the oven. I often use chopped shallots instead of the garlic. I toss the potatoes in olive oil, salt, pepper, thyme or rosemary, hot pepper flakes, and sometimes smoky paprika and roast for 15-20 minutes and then add the shallots/onions tossed in the same bowl with the olive oil residue and a little salt and scatter them over the potatoes for the rest of the baking time. Usually I flip them over after about 25 mins so both sides get browned. They come out dry/crisped on the outside and terrifically moist inside.
    Buying a good baking sheet can make all the difference, as well, with this recipe. The Nordic Ware aluminum commercial half sheet is inexpensive and has completely changed my cooking life.

  • This recipe is definitely a keeper. Easy and great flavor. Like previous reviewers advised I cut in 1/2 inch disks. I cooked for 40 minutes and some were charred so would probably take out at 35 minutes next time. Also, with 4 sweet potatoes I needed 2 9×13 dishes not one.

  • Nice easy recipe that can be adjusted by additions. Good alternative to a plain roasted potato I will use this recipe often…

  • Very tasty, spice lovers will like this. I doubled the spice and used dried thyme, but I know this dish is better with fresh thyme. Next time I might make/use a thyme infused olive oil to add another thyme dimension. Only 3 stars because I save 4 stars for my wow/company-worthy dishes. For us, this was a great midweek side dish.

  • These potatoes were great — I used mini sweet potatoes quartered lengthwise and they were great. Served with pork tenderloin medallions with a maple bourbon glaze and peas. Had a chardonnay with it to cut through some of the sweetness.

  • Peeled and diced the sweet potatoes into 3/4″ cubes and mixed with the ingredients stated in the recipe then roasted for 30 minutes. These were yummy.

  • I made this tonight for my husband and I. One long potato (about 8 inches) 2 to 2 1/4 in in diameter was just a little big for the two of us. I cut it in 3/4 inch disks and it took 30 minutes at 425 degrees F. We enjoyed it a lot. I served it with Pork Tenderloin with Maple Glaze, steamed brussels sprouts w/butter and caraway. Plus a salad. Yum. No dessert needed with all the sweet flavors.

  • Made this for Thanksgiving this year for a big event as a savory version of the traditional sweet potatoes. It worked well, and the group loved it.

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