So, Garlic Butter Roasted Sweet Potatoes—Let Me Tell You
Alright, so I'll be honest: I never used to love sweet potatoes. I mean, they'd show up at family dinners under a pile of marshmallows (which, really, who decided that was a good idea?), and I'd just sort of push them around my plate while trying to look grateful. Then one chilly autumn night, I tried roasting them with heaps of garlicky butter, and, well, let's just say my heart—and my taste buds—finally got it. The sweet, the salty, the buttery magic... It's like a cozy jumper for your insides. And if you can resist eating half the tray straight off the baking sheet, you're stronger than me. Sometimes I even do a little happy dance in the kitchen when they're done, but you didn't hear that from me!
Why I Keep Coming Back to This Recipe
I make these whenever I’m craving something that feels indulgent but still kind of virtuous (vegetables = health, right?). My family goes bonkers for this, especially my partner who pretends they don’t care about roasted veg but inhales these before I've even finished plating. It's the one veggie dish that never gets the "do we have to?" face at dinner, which is a small miracle in itself. Oh, and if you ever get frustrated by potatoes sticking to the pan—same, friend. But I'll share my solution below. Actually, I think I got it off a random Serious Eats article ages ago.
What You'll Need (With a Few Options)
- About 1kg (roughly 2 pounds) sweet potatoes—orange ones are creamier, but I've used purple ones in a pinch. My friend swears by Japanese sweet potatoes, so if you find them, give them a go!
- 3 tablespoons good old butter (salted or unsalted, honestly, won’t make a huge difference here—I've even swapped in plant-based butter and it worked just fine)
- 3-4 big cloves of garlic, minced (I’ve used pre-chopped in a jar when I was feeling lazy, don’t judge)
- 1 tablespoon olive oil (or veg oil if that’s all you’ve got—it helps stop things sticking)
- 1 teaspoon flaky sea salt (or regular table salt, I won’t tell)
- Freshly cracked black pepper, to taste
- Optional: A sprinkle of chopped fresh parsley, or dried thyme—sometimes I’ll add both if I’m feeling fancy
- Optional: Pinch of smoked paprika for a little kick
How I Actually Make Garlic Butter Roasted Sweet Potatoes
- First off, preheat your oven to 220°C (about 425°F). I always forget and end up waiting for it to catch up while I’m already halfway through chopping, but hey, you might be more on the ball than me.
- Peel your sweet potatoes if you want (I sometimes leave the skins on for extra texture and because, honestly, who has time?), then chop them into roughly 2cm cubes. Don’t stress if they’re not all identical—I actually like it when some get crispier than others.
- In a small saucepan or in the microwave (I usually go microwave—saves on washing up), melt the butter until just liquid. Toss in your minced garlic and let it sizzle for a minute, but don’t let it burn! Burnt garlic is the enemy of happiness. Stir in the olive oil.
- Pour your garlicky butter all over those sweet potatoes in a big mixing bowl. Add salt, pepper, and any herbs or spices you fancy. Now, get your (clean) hands in there and toss everything together. This is where I sometimes sneak a taste of raw sweet potato; I know it’s weird, but the garlicky bits are so good.
- Spread the potatoes on a lined baking tray. Try not to crowd them—if they're packed in there, they’ll steam instead of roast and you’ll miss out on those crispy edges. (I learned this one the hard way more than once.)
- Roast for about 35-40 minutes, giving them a flip or a gentle shake at the halfway point. If you forget to flip—eh, they’ll still taste great, just a bit more brown on one side. When they're deeply golden and a little caramelized at the edges, they're done.
- Scatter with fresh herbs if you’re feeling it, and serve hot. Or, do like I do, and eat them straight off the tray while pretending you’re just “checking for seasoning.”
Random Notes From My (Occasionally Chaotic) Kitchen
- If you use parchment paper, the potatoes never stick. Foil is fine too, but I find it sometimes rips when you try to peel potatoes off—plus it makes a weird crinkly noise that freaks out my cat.
- Actually, I find this tastes better the next day (if there's any left). The flavors settle in, and they're brilliant cold in salads.
- I once tried microwaving sweet potatoes before roasting to save time. It just made them kind of mushy—don’t bother.
Some Variations I’ve Tried (Not All Winners!)
- Parmesan—sprinkle some over the potatoes for the last 10 minutes of roasting. Melty, salty, and kind of addictive.
- Add a splash of maple syrup to the butter if you like things sweeter. My family loved it, but I found it a bit too sticky, to be honest.
- Curry powder—gave it a go once, but it overpowered the garlic. Maybe with less curry next time?
- Lemon zest—sounds fancy, but I honestly couldn’t taste it over the garlic butter. Maybe my lemons were having an off day.
Don’t Have Fancy Kitchen Gear? No Stress
If you don’t have a proper baking tray, just use whatever oven-safe dish you have. I’ve even used a cast iron pan once and it worked like a dream (though it gets super hot, so mind your fingers). And if you’re short a garlic press, just mince it up with a knife—no drama.
How I Store (If I Somehow Don’t Eat Them All)
Stick any leftovers in an airtight container and pop them in the fridge. They’re good for up to three days, though, honestly, in my house it never lasts more than a day! You can reheat in the oven or the microwave, but the oven keeps them crispier. Actually, sometimes I just eat them cold from the fridge, but maybe that’s just me.
How I Love To Serve These
Honestly, I just plop them down alongside roast chicken or a big salad (like the roast chicken salad from BBC Good Food—so simple). But my weird little tradition is to dip a few pieces in Dijon mustard. Don’t knock it till you’ve tried it!
Things I Messed Up (So You Don’t Have To)
- I once tried rushing the roasting by cranking the oven to 250°C. They burnt. Badly. Just, don’t. The patience is worth it.
- Don’t go overboard with garlic. Three to four cloves is plenty. I got a bit overexcited once and, well, let’s just say it was socially awkward for a day or two.
- If you use too much oil, the potatoes go soggy. Start with less and add more if they look dry halfway through.
FAQ—You Guys Actually Asked Me These!
- Can I make this vegan? Sure you can! I swap the butter for a vegan version or just use all olive oil sometimes. It’s still delicious—promise.
- Do I have to peel the sweet potatoes? Nope. I’m lazy—I barely ever do unless the skins look a bit rough.
- What if I don’t have fresh garlic? Use about a teaspoon of garlic powder instead. Or, on second thought, just go with what you’ve got; it still works.
- Are these good for meal prep? Oh yeah. I make a big batch and snack on them all week. Well, at least that's the plan, but somehow I end up eating most of them on day one.
- Can I make these in an air fryer? Technically yes, but my air fryer basket is tiny—so I have to do them in batches, which kinda defeats the lazy-cook purpose. But if you try it, let me know how it goes!
Oh, and if you want some more cozy recipes, I love Smitten Kitchen for inspiration. Happy roasting, mate! If you make these, let me know if your family actually lets them cool before digging in—I’m betting no.
Ingredients
- 4 medium sweet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
-
1Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
-
2In a large bowl, combine the melted butter, olive oil, minced garlic, dried thyme, salt, and black pepper.
-
3Add the sweet potato cubes to the bowl and toss until they are evenly coated with the garlic butter mixture.
-
4Spread the sweet potatoes in a single layer on the prepared baking sheet.
-
5Roast in the preheated oven for 30 minutes, stirring halfway through, until the sweet potatoes are golden and tender.
-
6Remove from the oven, sprinkle with fresh parsley, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!