Vegan, Gluten Free
Thyme-Roasted Sweet Potatoes
40 mins
Easy
6 Servings
These Thyme-Roasted Sweet Potatoes are crispy on the outside, tender on the inside, and packed with flavour. Rich in fibre, vitamins, and antioxidants, they make the perfect healthy side dish for any meal.
Brilliant Bases Used In This Recipe
About This Recipe
Healthy, crispy, and delicious, these roasted sweet potatoes are going to be a favourite. They go with just about any meal – from chicken recipes and steak to sandwiches and wraps. Sweet potatoes are packed with fibre, vitamins, and minerals, making them a great choice for a nutrient-dense side dish.
They are particularly rich in beta-carotene, an antioxidant that converts to vitamin A in the body, supporting eye health, immune function, and skin health. The olive oil in this recipe adds heart-healthy monounsaturated fats, while thyme and garlic powder bring extra antioxidants and anti-inflammatory properties.
This dish is not only easy to make but also highly versatile. It pairs well with lean proteins, works as a base for grain bowls, or can even be mashed into a hearty spread. Plus, the natural sweetness of the potatoes caramelises beautifully in the oven, enhancing their depth of flavour without the need for added sugars. Double the recipe and store leftovers for easy meal prep during the week.
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Ingredients
900g / 2lb sweet potatoes, cut into 1cm / ½-inch cubes
45g / 3 Tbsp olive oil
5g / 1 tsp kosher salt
5g / 1 tsp freshly ground black pepper
10g / 2 tsp garlic powder
5g / 1 Tbsp dried thyme
Nutrition Per Serving
Calories
206
Fats
3G
Carbs
32G
Protein
8G
Method
Preheat the oven to 230ºC / 450ºF
Line a rimmed baking sheet with foil
In a large bowl, toss together all the ingredients, making sure the potatoes are well coated to ensure they crisp up properly
Spread the potatoes evenly on the baking sheet and place them in the oven
Bake for about 20 minutes, then remove from the oven and turn the potatoes over using a spatula
Return the baking sheet to the oven and bake for another 15 to 20 minutes, or until the potatoes are crispy on the outside and tender on the inside
Serve hot as a side dish or store leftovers for later.
