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You are here: Home / Eat Healthy / Thyme Roasted Sweet Potatoes

Thyme Roasted Sweet Potatoes

March 16, 2015 By Elise 8 Comments This post may contain affiliate links. Please read my disclosure policy for more info.

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Sweet potatoes are a thing in our house. If you’ve been reading the gluten-free recipes here lately, you’ve probably noticed that. I mean, sweet potato cookies, sweet potato crackers, and the list goes on.

Thyme Roasted Sweet Potatoes

It’s kind of funny, because in my family, we only ever had sweet potatoes on Thanksgiving day. But for my husband Gabriel, well, he’d be happy to eat sweet potatoes every day.

He’d also be happy to eat sweet potatoes the same way every day. And me, well… not so much.

I’m happy to eat them, but not so happy to use the same recipe every. Single. Time.

So I experiment a lot, and sometimes, I even hit on a real winning recipe. Like this one.

Thyme Roasted Sweet Potatoes

I’ve seen thyme roasted sweet potatoe recipes around, but they never have enough garlic for my taste, ya know?

One BIG tip for this recipe is to use fresh thyme. Dried thyme has great flavor, but it’s kind of like having a hundred tiny twigs in your mouth. Not the greatest thing ever.

Other than that, it’s hard to mess up, and if you feel like shaking things up a little bit from time to time, you can substitute rosemary for the Thyme.

Either way, Thyme roasted sweet potatoes are a perfect side dish for Oven-Fried chicken – or any chicken dish really. Thyme and rosemary are both GREAT herbs to use with poultry.

Thyme Roasted Sweet Potatoes

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Thyme Roasted Sweet Potatoes

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Ingredients

  • 4 medium sweet potatoes
  • 3 tablespoons olive oil
  • 6 large garlic cloves, minced
  • 2 Tablespoons fresh or dried thyme
  • 1 teaspoon sea salt

Instructions

  1. Preheat oven to 450º
  2. Peel, and cut sweet potatoes into ¾ inch chunks.
  3. Toss with olive oil, garlic, thyme, and salt.
  4. Spread onto one or two cookie sheets in a single layer and bake in the middle of the oven for 10-15 minutes.
  5. Turn with a spatula, and bake for 15-20 minutes more, until sweet potatoes are tender and beginning to brown.
  6. Serve warm. Refrigerate leftovers. The flavor of these potatoes is even better after the next day!
  7. Enjoy!

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Filed Under: Eat Healthy, Sides

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  1. Rebecca @ Strength and Sunshine says

    March 16, 2015 at 6:39 am

    This is SO me! I love all the warming herbs on roasted veggies! Sweet potatoes and thyme….can’t get any better! I love adding rosemary and sage too!

    Reply
  2. jules says

    March 16, 2015 at 12:59 pm

    You had me at rosemary. Then the sweet potatoes. Mmmmmmm. Match made in heaven!
    ~jules
    https://gfjules.com/

    Reply
  3. Sharon @ What The Fork Food Blog says

    March 16, 2015 at 2:05 pm

    Great recipe! I looove roasted sweet potatoes with thyme – such a great flavor combo!

    Reply
  4. [email protected] says

    March 16, 2015 at 2:49 pm

    Thyme and sweet potato sound SO good together! Thanks for the idea!

    Reply
  5. Alyssa @ Simply Quinoa says

    March 16, 2015 at 7:41 pm

    This looks SOOO good! I’m already obsessed with roasted sweet potatoes, but I’m loving that you’ve added the herbs to it. Yum!

    Reply
  6. Gluten Free Mama says

    March 17, 2015 at 3:44 pm

    These look just delicious! On my dinner me use for next week! I have a spiralizer, so I am going to spiralizer mine and make them. 🙂 thank you!

    Reply
  7. Audrey @ Unconventional Baker says

    March 17, 2015 at 3:57 pm

    I love sweet potatoes too and like your husband am happy to eat them the same way every day 🙂 I do love a good amount of garlic and herbs — I bet these little sweet potato bites are super delicious!

    Reply
  8. Karen Schnurstein says

    May 8, 2017 at 12:43 pm

    Hi there,

    Thank you so much for this recipe. I found it to be delicious. However, I’m wondering if you somehow remove the stems from the fresh thyme? Because even though I used fresh thyme, I found it to be “twiggy.”

    Thank you,
    Karen

    Reply

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