Sweet potatoes get cozy with garlicky butter in this simple, golden roasted side. Every bite is caramelized at the edges, tender in the middle, and deeply savory with a whisper of natural sweetness.
Why You’ll Love This Garlic Butter Roasted Sweet Potatoes
- Big flavor, little effort: pantry staples turn into a restaurant-worthy side in 30 minutes.
- Crispy outside, fluffy inside thanks to high heat and a hot sheet pan.
- Flexible: dairy-free, herb swaps, and spice tweaks are easy.
- Pairs with everything from roasted chicken to salmon to weeknight bowls.
Garlic Butter Roasted Sweet Potatoes Ingredients & Substitutions
- 2 lb sweet potatoes, scrubbed and cut into 3/4 inch cubes (about 900 g) – peel if you prefer, but the skin adds texture and nutrients.
- 3 tbsp unsalted butter, melted – swap ghee for nutty flavor or plant-based butter for dairy-free.
- 1 tbsp olive oil – helps prevent butter from burning; avocado oil works too.
- 4 cloves garlic, minced – or 1 tsp garlic powder if you prefer milder, less risky browning.
- 1 tsp kosher salt – or 3/4 tsp fine sea salt.
- 1/2 tsp black pepper, freshly ground.
- 1/2 tsp smoked paprika (optional) – adds color and subtle smokiness.
- 1 tsp fresh thyme leaves or 1/2 tsp dried rosemary – any sturdy herb works.
- 1 tsp cornstarch (optional) – for extra crisp edges.
- 1 tbsp chopped fresh parsley, plus 1 tsp lemon zest to finish (optional but bright).
Step-by-Step Instructions to Make Garlic Butter Roasted Sweet Potatoes
Preheat the oven and pan
Set a rack in the upper third of the oven and preheat to 425°F or 220°C. Place a large, rimmed sheet pan inside to heat for 5 minutes; a hot pan jump-starts browning.
Prep the sweet potatoes
Cut into even 3/4 inch cubes for uniform cooking. If rinsed, pat very dry with towels to avoid steaming instead of crisping.
Make the garlic butter
In a small bowl, combine melted butter, olive oil, salt, pepper, and smoked paprika. Stir in half of the minced garlic, reserving the rest for the final minutes so it does not scorch.
Toss and season
Add sweet potatoes to a large bowl. If using, sprinkle cornstarch and toss to lightly coat. Pour in the garlic butter mixture and add thyme. Toss until every piece glistens.
Roast hot and flip
Carefully remove the hot sheet pan and, if not nonstick, brush with a teaspoon of oil. Spread potatoes in a single layer with space between pieces. Roast 15 minutes, then flip. Scatter the reserved garlic over the top.
Finish and brighten
Roast 10 to 15 minutes more, until edges are deeply golden and the centers are tender when pierced. Toss with parsley and lemon zest. Taste and adjust salt to your liking, then serve hot.
Tips for Success
- Do not overcrowd: space between cubes promotes evaporation and crisping.
- Use a hot pan: preheating the sheet pan speeds browning.
- Balance fats: butter for flavor, a bit of oil for a higher smoke point.
- Stir in some garlic late: adding half near the end keeps the flavor bright and prevents burning.
- Convection helps: if you have it, roast at 400°F convection for ultra even browning.
Variations of Garlic Butter Roasted Sweet Potatoes
- Maple Garlic: add 1 tbsp pure maple syrup with the butter mixture for sweet-savory glaze.
- Parmesan Herb: toss with 1/4 cup finely grated Parmesan and extra thyme during the final 5 minutes.
- Chipotle Lime: swap paprika for 1/2 tsp chipotle powder and finish with lime zest and juice.
- Brown Butter Sage: brown the butter first, then toss with chopped sage and a pinch of nutmeg.
- Dairy-Free: use olive oil or ghee-style vegan butter and skip the Parmesan finishes.
Serving Suggestions: What to Pair with Garlic Butter Roasted Sweet Potatoes
- Protein: roast chicken, grilled steak, seared salmon, or garlicky shrimp.
- Veg sides: simple green salad with lemon vinaigrette, sautéed greens, or roasted broccoli.
- Sauces: garlicky yogurt dip, chimichurri, lemon tahini, or herbed aioli.
- Bowls: spoon over quinoa or farro with avocado, pickled onions, and a fried egg.
Storage & Reheating Instructions
Refrigerate leftovers in an airtight container up to 4 days. For longer storage, freeze on a tray until solid, then bag for up to 2 months. Texture softens slightly after freezing but still tastes great.
- Oven: 425°F for 8 to 12 minutes on a hot sheet pan.
- Air Fryer: 375°F for 5 to 7 minutes, shaking halfway.
- Skillet: medium heat with a teaspoon of oil, 4 to 6 minutes, tossing until sizzling and crisp.
- Microwave: 45 to 60 seconds for quick reheating if crispness is not essential.
Memories Made Around the Table
I started making these on Sunday nights, and now they disappear before Monday. The lemon zest at the end was a happy accident that stuck around because everyone noticed the pop of brightness.
FAQs
Do I need to peel the sweet potatoes?
No. The skin gets pleasantly crisp and adds nutrients. Peel if you want a softer bite or a more uniform look.
Can I make these dairy-free?
Yes. Use 2 to 3 tbsp olive oil or plant-based butter. A little oil still helps prevent scorching compared to butter alone.
How do I keep them from getting soggy?
Dry the cubes well, use a hot sheet pan, avoid overcrowding, and roast at high heat. Optional cornstarch also helps build a crisp exterior.
Can I cook them in the air fryer?
Yes. Air fry at 380°F for 14 to 18 minutes, shaking every 5 minutes, until crisp and tender.
Will parchment or foil affect crispness?
Parchment makes cleanup easy but slightly less crispy. For max browning, use a bare, preheated sheet pan lightly oiled.
Final Thoughts
Simple ingredients, high heat, and a few smart tweaks turn everyday sweet potatoes into a crave-worthy side. Make them once and they will join your weekly rotation.
Garlic Butter Roasted Sweet Potatoes (Crispy & Tender)
Equipment
- 1 rimmed sheet pan preheated
- 1 Large bowl
- 1 Small bowl
- 1 Metal spatula for flipping
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Roasted Sweet Potatoes
- 2 lb sweet potatoes scrubbed and cut into 3/4 inch cubes; peel if you prefer
- 3 tbsp unsalted butter melted
- 1 tbsp olive oil
- 4 clove garlic minced
- 1 tsp kosher salt or 3/4 tsp fine sea salt
- 0.5 tsp black pepper freshly ground
- 0.5 tsp smoked paprika optional
- 1 tsp fresh thyme leaves or 1/2 tsp dried rosemary
- 1 tsp cornstarch optional
- 1 tbsp fresh parsley chopped
- 1 tsp lemon zest
Instructions
Preheat the oven and pan
- Set a rack in the upper third of the oven and preheat to 425°F or 220°C. Place a large, rimmed sheet pan inside to heat for 5 minutes; a hot pan jump-starts browning.
Prep the sweet potatoes
- Cut into even 3/4 inch cubes for uniform cooking. If rinsed, pat very dry with towels to avoid steaming instead of crisping.
Make the garlic butter
- In a small bowl, combine melted butter, olive oil, salt, pepper, and smoked paprika. Stir in half of the minced garlic, reserving the rest for the final minutes so it does not scorch.
Toss and season
- Add sweet potatoes to a large bowl. If using, sprinkle cornstarch and toss to lightly coat. Pour in the garlic butter mixture and add thyme. Toss until every piece glistens.
Roast hot and flip
- Carefully remove the hot sheet pan and, if not nonstick, brush with a teaspoon of oil. Spread potatoes in a single layer with space between pieces. Roast 15 minutes, then flip. Scatter the reserved garlic over the top.
Finish and brighten
- Roast 10 to 15 minutes more, until edges are deeply golden and the centers are tender when pierced. Toss with parsley and lemon zest. Taste and adjust salt to your liking, then serve hot.