Crispy Roasted Sweet Potatoes

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For this simple and beautiful dish, sweet potatoes are sliced thin, brushed with butter, and roasted until crisp yet tender. These Crispy Roasted Sweet Potatoes are perfect for a side dish or an appetizer.

When I saw these crispy roasted sweet potatoes in Victoria magazine, I could not wait to make them. Sweet potatoes were on my ‘food-I-hate’ list for a long time. Then at some party, trying not to insult the host who baked them to their crispiness, I took a few bites. Since then I was hooked. Sweet potato fries with sour cream or caramel sauce are my favorite, but I’ve been known to serve them in a yummy salad as well.

Usually, I roast my sweet potatoes spread on a cookie sheet, drizzled with olive oil and seasoned with salt, pepper, and cumin. Then I roast them crispy, but sometimes they stick to the bottom of the sheet. This method of roasting gets them crispy without all the sticky mess. The only downside is that they take longer.

Victoria magazine subscription was a gift from my sweet bloggy friend Katie. It’s about charming homes and gardens, whimsical decorations and world travel, but they also share a few recipes. This crispy roasted sweet potatoes recipe was in the latest issue. I have a few more marked and set aside to make. If they’re as good as this one, I’m excited to try them.

How to Make Crispy Roasted Sweet Potatoes:

1. Preheat oven to 400 degrees F. Coat a 9-inch baking pan with two tablespoons melted butter.
2. Wash potatoes. Using a mandoline or knife, slice sweet potatoes into thin rounds, about 1/8 -inch thick (microwaving potatoes for 5 minutes makes them more pliable).
3. Place slices in prepared pan. Tuck in garlic and thyme among slices. Brush sweet potato slices with remaining two tablespoons melted butter. Season the potatoes with salt and pepper.
4. Bake until potatoes are tender and crisp, about 1 ¼ hour. Garnish with more thyme.

Serving suggestion: top potatoes with a dollop of sour cream.

Crispy Roasted Sweet Potatoes

For this simple and beautiful dish, sweet potatoes are sliced thin, brushed with butter, and roasted until crisp yet tender.

4.67 from 3 votes

Print Rate

Course: Side Dish

Cuisine: American

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Servings: 4

Calories: 189kcal

Author: Jas

Ingredients

• 4 tablespoons butter divided
• 3 large sweet potatoes
• 3 cloves garlic smashed
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• Fresh thyme

US Customary - Metric

Instructions

• Preheat oven to 400 degrees F. Coat a 9-inch baking pan with two tablespoons melted butter.
• Wash potatoes. Using a mandoline or knife, slice sweet potatoes into thin rounds, about 1/8 -inch thick (microwaving potatoes for 5 minutes makes them more pliable). Place slices in prepared pan. Tuck in garlic and thyme among slices. Brush sweet potato slices with remaining two tablespoons melted butter. Season the potatoes with salt and pepper.
• Bake until potatoes are tender and crisp, about 1 ¼ hours. Garnish with more thyme.

Notes

Serving suggestion: top potatoes with a dollop of sour cream.

Nutrition

Calories: 189kcal | Carbohydrates: 20g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Sodium: 1348mg | Potassium: 337mg | Fiber: 3g | Sugar: 4g | Vitamin A: 14335IU | Vitamin C: 3.1mg | Calcium: 38mg | Iron: 0.6mg

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See this recipe featured on Tatertots & Jello, Snapshot and Snippets, The Cottage Market, Simply Sweet Home, Across the Boulevard, Shabby Art Boutique,  and Finding Silver Pennies.