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Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.

In a large mixing bowl, combine the peeled and cubed sweet potatoes, olive oil, chopped fresh thyme, kosher salt, and freshly ground black pepper. Toss well until the sweet potatoes are evenly coated with the oil and seasonings.

Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Ensure they are not overcrowded; use two baking sheets if necessary to allow for even roasting and browning.

Roast for 20 to 25 minutes, flipping the sweet potatoes halfway through the cooking time, until they are tender when pierced with a fork and caramelized around the edges.

Remove from the oven and serve immediately as a delicious and aromatic side dish.


Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.

In a large mixing bowl, combine the peeled and cubed sweet potatoes, olive oil, chopped fresh thyme, kosher salt, and freshly ground black pepper. Toss well until the sweet potatoes are evenly coated with the oil and seasonings.

Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Ensure they are not overcrowded; use two baking sheets if necessary to allow for even roasting and browning.

Roast for 20 to 25 minutes, flipping the sweet potatoes halfway through the cooking time, until they are tender when pierced with a fork and caramelized around the edges.

Remove from the oven and serve immediately as a delicious and aromatic side dish.
