Rosemary and Thyme Sweet Potatoes Recipe
Roasted rosemary and thyme sweet potatoes deserve a medal for making vegetables taste glamorous.
They crisp up golden, smell heavenly, and make your kitchen feel like an herb garden disguised as a spa.
You’ll toss cubes in oil, sprinkle aromatic leaves, and pretend you’re on a cooking show—minus the screaming chef.
This side dish balances rustic comfort with effortless elegance, saving you from boring starches that whisper sadness on your dinner plate.
The best part? These sweet potatoes flatter every meal, from weekday chaos to holiday spreads, while still requiring zero emotional commitment.
Rosemary and Thyme Sweet Potatoes Recipe
Golden roasted sweet potatoes infused with rosemary and thyme.
Ingredients
- Sweet potatoes – 2 large about 1.5 lbs, cubed
- Olive oil – 3 tbsp
- Fresh rosemary – 1 tbsp chopped
- Fresh thyme – 1 tbsp chopped
- Garlic – 2 cloves minced
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
- Toss cubed sweet potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper.
- Spread evenly on baking sheet in a single layer.
- Roast for 20 minutes, flip potatoes, and roast another 15 minutes until golden and crisp.
- Serve warm with extra herbs sprinkled on top.
Notes
Nutritional Values (per serving)
- Calories: 220
- Total Fat: 9 g
- Saturated Fat: 1.5 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 3 g
Vitamins & Minerals (per serving)
- Vitamin A: 290%
- Vitamin C: 40%
- Calcium: 7%
- Iron: 8%
- Potassium: 18%
Additional Notes
- Use smoked paprika for a bolder kick.
- Add a squeeze of lemon juice before serving for brightness.
- Works great as a topping for salads or grain bowls.
