Garlic Butter Roasted Sweet Potatoes (Print Version)
# Ingredients:
→ Sweet Potatoes
01 -
3 large sweet potatoes, peeled and cut into 2 cm cubes
→ Marinade
02 -
3 tablespoons unsalted butter, melted
03 -
2 tablespoons olive oil
04 -
3 garlic cloves, finely minced
05 -
1 teaspoon paprika
06 -
1 teaspoon dried thyme
07 -
1/2 teaspoon fine sea salt
08 -
1/4 teaspoon freshly ground black pepper
→ Garnish
09 -
1 tablespoon fresh parsley, chopped (optional)
# Instructions:
01 -
Preheat the oven to 220°C. Line a large baking sheet with parchment paper or aluminum foil.
02 -
In a spacious bowl, whisk together melted butter, olive oil, minced garlic, paprika, dried thyme, salt, and black pepper until well combined.
03 -
Add the sweet potato cubes to the bowl and toss thoroughly to ensure all pieces are evenly coated with the marinade.
04 -
Spread the coated sweet potatoes in a single, even layer on the prepared baking sheet to promote optimal roasting.
05 -
Roast in the centre of the oven for 25-30 minutes, flipping the potatoes halfway through, until golden on the edges and fork-tender inside.
06 -
Transfer roasted sweet potatoes to a serving dish. If desired, garnish with chopped fresh parsley and serve while warm.
# Notes:
01 -
For a spicier variation, add a pinch of cayenne pepper or chili flakes to the marinade.
02 -
Experiment with alternate herbs such as rosemary or oregano for unique flavor profiles.
03 -
Refrigerate leftovers for up to 4 days or freeze for up to 2 months. Reheat in the oven to restore crispness.