Description
Delicious and flavorful Garlic Butter Roasted Sweet Potatoes are a perfect side dish featuring tender, caramelized sweet potatoes tossed in a savory garlic butter marinade and roasted to golden perfection. Easy to prepare and packed with herbs and spices, this recipe provides a comforting, slightly sweet, and savory addition to any meal.
Ingredients
Scale
Sweet Potatoes
- 3 large sweet potatoes, peeled and cubed
Marinade
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish (Optional)
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil to ensure easy cleanup.
- Prepare Marinade: In a large bowl, whisk together the melted butter, olive oil, minced garlic, paprika, dried thyme, salt, and black pepper to make a flavorful marinade.
- Coat Sweet Potatoes: Add the peeled and cubed sweet potatoes to the marinade. Toss thoroughly until all pieces are evenly coated with the mixture.
- Arrange on Baking Sheet: Spread the marinated sweet potatoes out in a single layer on the prepared baking sheet, ensuring they are not overcrowded for even roasting.
- Roast Sweet Potatoes: Roast in the preheated oven for 25-30 minutes, flipping the sweet potatoes halfway through the cooking time. Roast until they are golden brown, crispy on the edges, and tender inside.
- Garnish and Serve: Once roasted, optionally sprinkle with fresh chopped parsley for a burst of color and fresh flavor. Serve warm as a delicious side dish.
Notes
- Make sure to cut sweet potatoes into uniform cubes for even roasting.
- Flipping halfway encourages even browning and prevents burning.
- You can substitute dried thyme with rosemary or oregano for different flavor profiles.
- For a spicier kick, add a pinch of cayenne pepper to the marinade.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
