Sweet potatoes are naturally sweet, but when they are roasted with aromatic herbs and savory spices, they transform into a complex, savory-sweet side dish. These crispy garlic-herb roasted sweet potatoes are tossed with a balanced blend of rosemary, thyme, and smoked paprika, then roasted at high heat until they develop wonderfully caramelized edges and a soft, tender interior.
This recipe is a simple, satisfying, and beautiful side dish perfect for any occasion. It’s a healthy alternative to traditional potatoes and takes just minutes of hands-on prep. Roasting brings out the absolute best in the sweet potato, turning humble cubes into crispy, flavorful bites that will disappear quickly from the plate.
Why You’ll Love This Recipe
- Perfect Flavor Fusion: The natural sweetness of the potato is perfectly balanced by the savory herbs and smoky paprika.
- Guaranteed Crispy Edges: Roasting at a high temperature (425°F / 220°C) ensures a caramelized exterior and deep brown color.
- Quick and Easy Prep: A simple toss-and-bake method makes this a perfect last-minute addition to any dinner.
- Nutrient Powerhouse: Sweet potatoes are rich in Vitamin A and fiber, making this a delicious and healthy side.
- Versatile Pairing: The savory seasoning blend complements practically any main dish, from chicken to steak or fish.
Ingredients
- 2 lbs (900 g) sweet potatoes, scrubbed and peeled (optional)
- 3 tbsp (45 ml) olive oil or avocado oil
- 1 tsp dried rosemary (or 1 tbsp fresh, finely chopped)
- 1 tsp dried thyme (or 1 tbsp fresh, finely chopped)
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp Kosher salt
- 1/2 tsp black pepper
- Optional Garnish: 1 tbsp chopped fresh parsley or grated Parmesan cheese
Equipment
- Large, rimmed baking sheet
- Large mixing bowl
- Knife and cutting board
- Measuring cups and spoons
Step-by-Step Instructions
- Prep the Potatoes: Preheat your oven to 425°F (220°C). Peel the sweet potatoes if desired (leaving the skin on adds fiber). Cut the sweet potatoes into 1-inch (2.5 cm) cubes. It is important to cut them into uniform sizes to ensure they cook evenly.
- Season and Toss: Place the cubed sweet potatoes in a large mixing bowl. Drizzle with the olive oil. Sprinkle with the garlic powder, smoked paprika, rosemary, thyme, salt, and black pepper. Use your hands or a large spatula to toss the potatoes thoroughly until every cube is fully coated in the oil and seasoning.
- Arrange for Roasting (Crucial Step!): Spread the seasoned sweet potatoes onto the baking sheet in a single layer. Do not overcrowd the pan—the pieces should have a little space between them so they roast instead of steam. If necessary, use two baking sheets.
- Bake and Flip: Roast the sweet potatoes for 35–40 minutes. After 20 minutes, use a spatula to flip the potato cubes, ensuring all sides get exposure to the heat and can crisp up.
- Finish and Serve: The potatoes are done when they are fork-tender and have developed dark golden-brown, caramelized edges. Remove them from the oven, toss quickly, and serve immediately. Garnish with fresh parsley or Parmesan cheese, if using.
Substitutions and Variations
- Garlic: If using fresh garlic, use 3 minced cloves. Add the fresh garlic during the last 10 minutes of roasting to prevent it from burning.
- Sweet & Savory Glaze: For an extra layer of flavor, toss the roasted potatoes with 1 tablespoon of pure maple syrup and 1 teaspoon of balsamic vinegar immediately after removing them from the oven.
- Protein Boost: Serve the potatoes topped with a dollop of whipped feta or Greek yogurt mixed with a pinch of garlic powder.
- Spice: Add a small pinch of cayenne pepper or chili powder along with the paprika for a hint of heat.
Pro Tips and Common Mistakes to Avoid
- Uniform Cutting: This is the most important step for evenly roasted vegetables. If some pieces are small and others are large, the small ones will burn before the large ones are tender.
- High Heat is Non-Negotiable: Roasting at 425°F (220°C) is key to the texture. Lower heat will make the potatoes soft but won’t give them that desirable crispy, caramelized crust.
- Don’t Overcrowd: Overcrowding a pan traps steam, resulting in soggy vegetables. Always spread the cubes in a single layer with breathing room around them.
- Broil for Extra Crispness: For the final 2–3 minutes of cooking, switch the oven to the broiler setting (watch carefully!) to get an intense char and extra crispy edges.
Storage, Make-Ahead, and Reheating
- Make-Ahead: You can peel and chop the sweet potatoes up to 2 days in advance. Store them in an airtight container in the refrigerator (submerged in cold water to prevent browning, or dry in a plastic bag). Drain and pat dry before tossing with oil.
- Storage (Leftovers): Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Roasted sweet potatoes can be frozen. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.
- Reheating: The best way to restore the crispy edges is to reheat them in a 400°F (200°C) oven or air fryer for 5–10 minutes until sizzling hot.
Serving Suggestions
These savory-sweet potatoes are a perfect partner for almost any main course. Serve them alongside roasted pork tenderloin, grilled steak, salmon, or simple dishes like scrambled eggs and sausage.
Approximate Nutrition
- Yields: 6 servings
- Serving Size: Approximately 1 cup
- Calories: 190 kcal
- Protein: 3 g
- Fat: 9 g
- Carbohydrates: 28 g
Note: These are approximations and can vary based on the type of oil used and whether the skin is left on.
FAQs
Q: Can I use fresh herbs instead of dried?
A: Yes, fresh herbs provide a superior flavor! Use 1 tablespoon of fresh herbs (rosemary and thyme) for every 1 teaspoon of dried herbs called for.
Q: Should I peel the sweet potatoes?
A: Peeling is a matter of preference. The skin contains fiber and nutrients and gets crisp when roasted. If you leave the skin on, just be sure to scrub the potatoes well before chopping.
Q: Can I roast these with other vegetables?
A: Yes, you can. You can roast them with Brussels sprouts, onions, or harder root vegetables like carrots. Since sweet potatoes cook quickly, try roasting the hard vegetables for 10 minutes first, then add the sweet potatoes.
Q: How do I prevent the potatoes from sticking to the pan?
A: The keys are using enough olive oil to fully coat the potatoes and using a baking sheet lined with parchment paper or aluminum foil.
Q: Why does this recipe use spices like paprika and cumin?
A: Sweet potatoes can be overly sweet on their own. The paprika and cumin add a savory, earthy, and slightly smoky dimension that balances the sweetness, making the dish much more versatile and satisfying.
Crispy Garlic-Herb Roasted Sweet Potatoes
Equipment
- Large rimmed baking sheet
- Large mixing bowl
- Knife and cutting board
- Measuring cups and spoons
- Spatula or tongs
Ingredients
- 2 lb sweet potatoes, scrubbed and peeled (optional)
- 3 tbsp olive oil or avocado oil
- 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
- 1 tsp dried thyme (or 1 tbsp fresh, chopped)
- 1 tsp garlic powder
- 0.5 tsp smoked paprika
- 1 tsp Kosher salt
- 0.5 tsp black pepper
- 1 tbsp fresh parsley or grated Parmesan, for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C). Peel sweet potatoes if desired, then cut into 1-inch (2.5 cm) cubes for even cooking.
- Place cubes in a large bowl. Drizzle with olive oil, then add garlic powder, paprika, rosemary, thyme, salt, and pepper. Toss to coat evenly.
- Spread seasoned potatoes on a large, rimmed baking sheet in a single layer without overcrowding. Use two sheets if needed.
- Roast for 35–40 minutes, flipping halfway through to ensure even browning and crisp edges.
- Remove from oven once golden and tender. Toss and serve immediately. Garnish with parsley or Parmesan if desired.
