Ingredients:

  • 2 lbs Sweet Potatoes (about 3 medium-large)
  • 1 Tbsp Olive Oil (High Heat)
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 4 Tbsp Unsalted Butter (1/2 stick)
  • 4 large Fresh Garlic Cloves, finely minced
  • 1 tsp Fresh Rosemary, finely chopped
  • 1/2 tsp Fresh Thyme Leaves
  • 1 Tbsp Fresh Parsley, roughly chopped (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Wash and scrub the sweet potatoes. Peel them if desired, then cut into uniform 1-inch cubes or wedges.
  3. Place cut potatoes in a large bowl. Drizzle with olive oil, sprinkle with 1 tsp of salt and 1/2 tsp of pepper. Toss well until every piece is evenly coated.
  4. Spread the seasoned potatoes in a single layer on the prepared baking sheet. Avoid overcrowding to ensure crisping. Roast for 20 minutes.
  5. While potatoes roast, gently melt the butter in a small saucepan over low heat. Add the minced garlic, rosemary, and thyme. Sauté gently for exactly 1 minute until fragrant. Remove from heat immediately to prevent browning.
  6. Remove the tray from the oven. Drizzle the warm garlic butter mixture evenly over the partially roasted potatoes. Gently toss them right on the tray to coat thoroughly.
  7. Return the tray to the oven and roast for an additional 10–15 minutes, or until the potatoes are deeply golden brown, tender when pierced with a fork, and slightly caramelised.
  8. Remove from the oven. Sprinkle generously with fresh parsley before serving hot.