These garlic butter roasted sweet potatoes are the cozy, simple side I make on busy weeknights and for holiday tables alike. They roast up caramelized at the edges, tender in the center, and glossed with warm garlic butter and herbs. It is the kind of recipe you make once and keep forever.
Garlic Butter Roasted Sweet Potatoes, Crispy & Caramelized
Equipment
- 1 rimmed sheet pan preheated
- 1 Large bowl
- 1 Spatula for flipping
Ingredients
For the sweet potatoes
- 2 lb sweet potatoes scrubbed and cut into 1 inch cubes
- 2 tbsp unsalted butter melted; use vegan butter or ghee if needed
- 1.5 tbsp extra virgin olive oil avocado oil works too
- 3 cloves garlic finely minced; 1 tsp garlic powder in a pinch
- 1 tsp kosher salt use 3/4 tsp fine sea salt if substituting
- 0.5 tsp black pepper freshly ground
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme; rosemary is great too
- 0.5 tsp smoked paprika optional; or 1/4 tsp red pepper flakes for heat
- 0.25 tsp red pepper flakes optional
To finish
- 1 tbsp parsley chopped, optional
- Squeeze of lemon optional
Instructions
Roasted Sweet Potatoes
- Place a rimmed sheet pan on the center rack and preheat the oven to 425°F. Heating the pan first helps the potatoes start sizzling on contact for better browning.
- Cut into 1 inch cubes so they roast at the same pace. Skin on or off both work; scrub and dry well before cutting.
- In a bowl, toss the cubes with olive oil, salt, pepper, and thyme. Keep the butter and fresh garlic aside for now to avoid scorching.
- Carefully remove the hot sheet pan, spread the potatoes in a single layer with space between pieces, and return to the oven. Roast 20 minutes without stirring for deep caramelization.
- While they roast, melt the butter and stir in the minced garlic. Let it sit off heat 5 minutes so the garlic gently infuses without cooking.
- After 20 minutes, flip the potatoes. Drizzle on half the garlic butter and roast 5 to 8 minutes more, until edges are crisp and centers are tender. Toss with the remaining garlic butter and parsley. Add a squeeze of lemon if you like brightness.
- Taste for salt and pepper. For extra color, broil 1 to 2 minutes, watching closely. Serve hot.
Notes
Why You’ll Love This Garlic Butter Roasted Sweet Potatoes
- Golden and crispy outside, soft and creamy inside.
- Reliable method that prevents burnt garlic while keeping big flavor.
- Everyday ingredients, 10 minutes of hands-on time.
- Easy to scale up for meal prep or a crowd.
- Naturally gluten free with simple dairy free and vegan swaps.
Garlic Butter Roasted Sweet Potatoes Ingredients & Substitutions
Makes 4 side servings.
- 2 lb sweet potatoes, scrubbed and cut into 1 inch cubes (about 900 g)
- 2 tbsp unsalted butter, melted (28 g) – use vegan butter or ghee if needed
- 1 1/2 tbsp extra virgin olive oil (22 ml) – avocado oil works too
- 3 garlic cloves, finely minced – 1 tsp garlic powder in a pinch
- 1 tsp kosher salt – 3/4 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme – rosemary is great too
- Optional: 1/2 tsp smoked paprika or 1/4 tsp red pepper flakes for heat
- Finish: 1 tbsp chopped parsley and a squeeze of lemon, optional
Substitutions and simple swaps:
- Dairy free or vegan: replace butter with more olive oil or plant butter.
- No fresh herbs: use 1 tsp Italian seasoning or skip and finish with flaky salt.
- Lower sodium: reduce salt to 1/2 tsp and finish to taste after roasting.
- Spice lovers: add 1/2 tsp chili powder or harissa to the oil.
Step-by-Step Instructions to Make Garlic Butter Roasted Sweet Potatoes
Step 1: Preheat and prep the pan
Place a rimmed sheet pan on the center rack and preheat the oven to 425°F. Heating the pan first helps the potatoes start sizzling on contact for better browning.
Step 2: Cut the sweet potatoes evenly
Cut into 1 inch cubes so they roast at the same pace. If the potatoes are very large, trim any woody ends. Skin on or off both work; I usually leave it on for texture and nutrients.
Step 3: Season to start
In a bowl, toss the cubes with olive oil, salt, pepper, and thyme. Keep the butter and fresh garlic aside for now to avoid scorching.
Step 4: Roast for color
Carefully remove the hot sheet pan, spread the potatoes in a single layer with space between pieces, and return to the oven. Roast 20 minutes without stirring for deep caramelization.
Step 5: Make the garlic butter
While they roast, melt the butter and stir in the minced garlic. Let it sit off heat 5 minutes so the garlic gently infuses without cooking.
Step 6: Finish with garlic butter
After 20 minutes, flip the potatoes. Drizzle on half the garlic butter and roast 5 to 8 minutes more, until edges are crisp and centers are tender. Toss with the remaining garlic butter and parsley. Add a squeeze of lemon if you like brightness.
Step 7: Taste and serve
Taste for salt and pepper. If you want extra color, broil 1 to 2 minutes, watching closely.
Tips for Success
- Give them space. Overcrowding steams instead of crisps; use two pans if needed.
- Hot pan, hot oven. Preheating the sheet pan jump-starts browning.
- Add garlic late. Mixing garlic into butter and adding near the end prevents burning.
- Use a light colored aluminum pan for best caramelization.
- Cut evenly. Uniform 1 inch cubes cook at the same rate.
Variations of Garlic Butter Roasted Sweet Potatoes
- Maple garlic: whisk 1 tbsp pure maple syrup into the butter for glossy, sweet-savory vibes.
- Smoky paprika: add 1 tsp smoked paprika and a pinch of cayenne.
- Parmesan herb: toss with 1/4 cup finely grated Parmesan and extra thyme after roasting.
- Miso garlic butter: mix 1 tsp white miso into the melted butter for umami depth.
- Lemon pepper: finish with lemon zest and extra black pepper.
Serving Suggestions: What to Pair with Garlic Butter Roasted Sweet Potatoes
- Roasted chicken, pork tenderloin, or seared steak.
- Pan-seared salmon or garlic shrimp.
- Grain bowls with quinoa, arugula, avocado, and a dollop of yogurt or tahini sauce.
- Veg-forward mains like sautéed greens, crispy chickpeas, and a fried egg.
- Fresh sauces: chimichurri, pesto, or lemony yogurt.
Storage & Reheating Instructions
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze in a single layer, then bag up to 2 months. Texture will soften slightly, still great for bowls or hash.
- Oven reheat: 425°F on a sheet pan 8 to 10 minutes.
- Air fryer reheat: 375°F for 4 to 6 minutes, shaking once.
- Skillet reheat: warm in a nonstick skillet with a touch of oil or butter until re-crisped.
Memories Made Around the Table
My sister and I made these for our first Friendsgiving with nothing but a tiny rental oven and a single sheet pan. The garlic butter perfume had everyone hovering by the stove, sneaking bites before the turkey even rested. It has been a staple ever since.
FAQs
Can I leave the skin on? Yes. The skin adds texture and helps the cubes hold shape. Scrub well and dry before cutting.
How do I keep the garlic from burning? Add it with melted butter near the end of roasting or use garlic powder at the start. Avoid scattering raw garlic on the pan early.
Why are my potatoes not crispy? Overcrowding, low oven temp, or wet potatoes are common culprits. Dry well, preheat the pan, and leave space between cubes.
Can I make these dairy free? Use olive oil or plant butter. For buttery flavor without dairy, try ghee if tolerated.
Can I prep ahead? Cut and refrigerate the cubes up to 24 hours. Toss with oil and season just before roasting.
Final Thoughts
Simple ingredients, smart timing, and a glossy garlic butter finish turn humble sweet potatoes into a craveable side. I hope this becomes your go-to, weeknight and holiday alike.