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.