This savory spin on sweet potatoes uses earthy herbs and aromatics to help cut through the sweetness of the spuds, creating a beautifully balanced dish. Leaving the skins on helps the sweet potatoes retain some texture after being roasted, but they work just as well peeled. Look for sweet potatoes that are similar in diameter, which will help them cook at the same rate, and try smoked paprika instead of sweet to give them even more of a savory edge.

Carolyn Casner
Source:, June 2020


Recipe Summary

25 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • Position rack in upper third of oven; preheat to 500 degrees F.

  • Toss sweet potatoes, butter, oil, thyme, rosemary, paprika, salt and pepper in a large bowl. Arrange in a single layer in a 9-by-13-inch metal baking pan. (Don't use a glass dish, as it could shatter.) Roast, flipping once, until browned, 25 to 30 minutes.

  • Whisk broth and garlic in a measuring cup. Carefully add the broth mixture to the hot pan. Continue roasting until most of the liquid has been absorbed and the potatoes are very tender, about 15 minutes more. Serve hot.

Nutrition Facts

220 calories; protein 4g 8% DV; carbohydrates 32.5g 11% DV; dietary fiber 5.3g 21% DV; sugars 9.9g; fat 8.9g 14% DV; saturated fat 3.2g 16% DV; cholesterol 10.2mg 3% DV; vitamin a iu 29381.4IU 588% DV; vitamin c 30.4mg 51% DV; folate 9.7mcg 2% DV; calcium 65.4mg 7% DV; iron 1.3mg 7% DV; magnesium 43.1mg 15% DV; potassium 771.5mg 22% DV; sodium 358.3mg 14% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
What a wonderful way to prepare sweet potatoes -- this was the perfect use for a few sweet potatoes I had left from my CSA. Read More