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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.

Source: EatingWell.com, June 2020


Read the full recipe after the video.

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

3/4 cup
220 calories; protein 4g; carbohydrates 32.5g; dietary fiber 5.3g; sugars 9.9g; fat 8.9g; saturated fat 3.2g; cholesterol 10.2mg; vitamin a iu 29381.4IU; vitamin c 30.4mg; folate 9.7mcg; calcium 65.4mg; iron 1.3mg; magnesium 43.1mg; potassium 771.5mg; sodium 358.3mg.