I fondly remember growing up surrounded by the delightful aroma of sweet potato dishes at dinner, but they were VERY sweet with loads of added sugar and butter.
Sweet potatoes have such a wonderful natural sweetness that they shine on their own without needing added sugar. However, if I’m craving just a touch more sweetness, I love drizzling some honey over them—it’s the perfect complement! I usually prefer to use fresh herbs from my garden, as they add a lovely burst of flavor, but I find that dried herbs work just as well in a pinch.
Ingredients:
- 4 medium sweet potatoes
- 2 tbsp olive oil
- 3 garlic cloves (minced)
- 1 tsp dried rosemary (or fresh if preferred)
- 1 tsp dried thyme
- Salt and pepper to taste
- Optional: Fresh parsley for garnish
- Optional: 1 tbsp honey for a touch of sweetness
Instructions:
Preheat the oven: Preheat your oven to 200°C
Prepare the sweet potatoes: Peel the sweet potatoes (if you prefer) and cut them into bite-sized cubes or wedges.
Season the sweet potatoes: In a large bowl, toss the sweet potato pieces with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Make sure all pieces are evenly coated.
Roast: Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast them in the preheated oven for 25-30 minutes, flipping them halfway through, until they are golden brown and tender.
Optional step: For a sweet touch, drizzle honey over the roasted sweet potatoes in the last 5 minutes of roasting, then return to the oven to finish.
Garnish: Once roasted, remove them from the oven and, if desired, sprinkle with fresh parsley for colour and extra flavour.
Serve: Serve the roasted sweet potatoes warm as a side dish to complement your meal!
Enjoy this tasty side dish!
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