Easy Garlic Butter Roasted Sweet Potatoes
Easy Garlic Butter Roasted Sweet Potatoes. Yeah, I know, sweet potatoes are kinda trendy, but trust me, these aren’t just another Pinterest fail waiting to happen. They’re garlicky, buttery, slightly caramelized bites of heaven that even my picky-eater nephew shovels down. And the best part? They’re ridiculously simple. Like, “I-can-make-this-even-when-I’m-running-on-three-hours-of-sleep” simple.
Okay, so picture this: it’s a Tuesday. I’m rushing home from work, my husband calls and says, “I’m craving something…orange?” Which, in his world, means sweet potatoes. I’m thinking, “Ugh, not again,” but then I remember this recipe. Throw everything on a sheet pan, crank up the oven, and BAM! Thirty minutes later, we’re fighting over who gets the crispy edges. My kids LOVE it. Seriously, even my toddler, who usually only eats air and goldfish crackers, will actually ask for these. I once made a double batch and caught my husband sneaking cold sweet potatoes straight from the fridge at midnight. No shame.
Why You’ll Love This Easy Garlic Butter Roasted Sweet Potatoes
- Because who doesn’t love garlic butter? Seriously, it makes cardboard taste good.
- They’re sweet, savory, and everything in between. Basically, a flavor explosion in your mouth.
- Super easy to customize! Add a sprinkle of chili flakes for some kick or a drizzle of honey for extra sweetness.
- They make you look like a culinary genius without actually requiring any genius-level skills. Fake it ’til you make it, am I right?
- They’re healthy-ish. I mean, they’re sweet potatoes, so… that cancels out the butter, right? Don’t answer that.
How to Make It
Okay, listen up, because this is gonna be quick. First, you gotta peel those sweet potatoes. Or don’t, if you’re feeling lazy and like the rustic look. I’ve done both. Cut them into bite-sized pieces – you want them all about the same size so they cook evenly. Next, in a small bowl, you’re going to whisk together melted butter – and I mean real butter, none of that spread stuff – with minced garlic, soy sauce (or tamari if you’re gluten-free), a pinch of brown sugar (just a little!), and maybe a teeny dash of pepper. Pour that deliciousness all over the sweet potatoes and toss them around until they’re totally coated. Spread them in a single layer on a baking sheet (parchment paper is your friend here for easy cleanup!) and roast them in a preheated oven until they’re tender and slightly caramelized. You’ll know they’re done when a fork slides in easily and the edges are starting to get a little crispy. Serve hot, and try not to eat them all straight off the pan. It’s hard, I know.
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Ingredient Notes
- Sweet Potatoes: Obviously! I prefer the orange ones, but you can use the white or purple ones if you’re feeling fancy. Just make sure they’re firm and don’t have any weird soft spots.
- Butter: Real butter, people! None of that margarine nonsense. Salted or unsalted, your call. I usually use salted because that’s what I have.
- Garlic: Fresh is best, always. Don’t even think about using garlic powder. Just… don’t.
- Soy Sauce: Adds a savory depth. If you’re gluten-free, tamari works great. Or coconut aminos if you’re feeling adventurous.
- Brown Sugar: Just a touch to balance the savory flavors. You can use honey or maple syrup if you’re out of brown sugar. I’ve done it a million times.
Recipe Steps:
- Preheat: Heat oven to required temperature
- Prepare: Peel or not, then chop sweet potatoes into even pieces.
- Combine: Mix melted butter, minced garlic, soy sauce, brown sugar, and pepper.
- Coat: Toss sweet potatoes in mixture.
- Arrange: Spread coated potatoes on a baking sheet.
- Roast: Bake until tender and caramelized.
- Serve: Serve hot and enjoy!
What to Serve It With
Okay, so these sweet potatoes are pretty versatile. They go great with:
- Roasted chicken or pork.
- A simple salad for a light meal.
- Black bean burgers.
- Honestly, anything. I’ve even been known to eat them as a side with eggs for breakfast. Don’t judge.
Tips & Mistakes
- Don’t overcrowd the pan! If the sweet potatoes are too close together, they’ll steam instead of roast. Use two baking sheets if you need to.
- Keep an eye on them towards the end of cooking. You want them caramelized, not burnt.
- If you want them extra crispy, broil them for the last minute or two, but watch them like a hawk!
- I once accidentally used garlic salt instead of regular salt. It was…intense. Learn from my mistakes.
Storage Tips
Leftovers? If you actually have any (doubtful!), store them in an airtight container in the fridge. They’ll keep for a few days. Reheat them in the oven or microwave. Or, you know, just eat them cold straight from the fridge. They’re pretty good that way. I won’t tell anyone. They are amazing for breakfast! Don’t judge me.
Variations and Substitutions
- Spice it up: Add a pinch of red pepper flakes or a dash of sriracha to the butter mixture.
- Make it vegan: Use vegan butter and tamari. Boom.
- Add herbs: Sprinkle some fresh rosemary or thyme over the sweet potatoes before roasting.
- No soy sauce?: Use Worcestershire sauce in a pinch (though it won’t be gluten-free). Or just skip it and add a little extra salt. I did that once when I was out and it was…fine. Not amazing, but fine.
- No brown sugar?: Honey or maple syrup work well. You can even use white sugar if you’re desperate, but it won’t have the same depth of flavor.
Frequently Asked Questions
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Easy Garlic Butter Roasted Sweet Potatoes
Ingredients
Main Ingredients
- 2 lbs sweet potatoes peeled and cubed
- 3 tbsp unsalted butter melted
- 3 cloves garlic minced
- 1 tsp salt
- 0.5 tsp black pepper freshly ground
- 1 tbsp fresh parsley chopped
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine sweet potatoes, melted butter, minced garlic, salt, and pepper. Toss to coat evenly.
- Spread the coated sweet potatoes on a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and golden brown.
- Garnish with freshly chopped parsley before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
