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- 3 medium sweet potatoes - 4 tablespoons unsalted butter - 4 cloves garlic - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Sea salt and black pepper - Fresh parsley for garnish Gathering the right ingredients is key for great flavor. Start with sweet potatoes. I like using medium-sized ones. Their sweetness shines when roasted. You need unsalted butter to create a rich, buttery taste. Garlic brings a bold flavor that pairs well with sweet potatoes. Use fresh garlic, not powder for the best taste. Dried thyme adds a nice herbal note. Smoked paprika gives a warm, smoky flavor that enhances the dish. Don’t forget sea salt and black pepper to elevate all the tastes. Lastly, fresh parsley adds color and a fresh touch when you serve. These ingredients come together to make a side dish that’s both simple and delicious. Each bite is a mix of sweet, savory, and aromatic flavors. Set your oven temperature to 425°F (220°C). This hot heat makes the sweet potatoes crisp and tasty. Melt 4 tablespoons of unsalted butter in a small pan over low heat. Once it melts, add 4 cloves of finely minced garlic. Cook it for 1-2 minutes until it smells great. Be careful not to let the garlic brown. Brown garlic can taste bitter. Take 3 medium sweet potatoes, peel them, and cut them into 1-inch cubes. In a large bowl, mix the sweet potatoes with the melted garlic butter. Add 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, and a good pinch of sea salt and black pepper. Toss everything well, so each piece gets coated with the flavor. Line a baking sheet with parchment paper for easy cleanup. Spread the sweet potato mix on the sheet in a single layer. This helps them roast evenly. Put the baking sheet in the preheated oven. Roast the sweet potatoes for 25-30 minutes. Flip them halfway through cooking. They should be fork-tender and golden brown when ready. When done, take the baking sheet out of the oven. Let the sweet potatoes cool for a few minutes. Before serving, sprinkle fresh parsley on top for color and freshness. Set your oven to 425°F (220°C). This high temperature helps caramelize the sweet potatoes. They will turn golden and taste great! Do not let the garlic brown. Browned garlic can taste bitter. Sauté the minced garlic gently for just 1-2 minutes until it smells nice. This keeps the garlic sweet and flavorful. To get fork-tender sweet potatoes, cut them into 1-inch cubes. This size cooks evenly. Flip them halfway through roasting. This ensures they cook all sides and become soft and delicious. {{image_4}} You can change the flavor by adding different herbs. Rosemary and sage work well. Just chop them fresh and mix them in. Try using one tablespoon of fresh herbs for each sweet potato. This will give your dish a new twist and make it more fragrant. Want a little heat? Try adding cayenne or chili powder. Just a pinch can bring a nice kick. You can start with ¼ teaspoon and adjust to your taste. These spices add depth and warmth to the sweet potatoes, making them more exciting. For a sweeter touch, add maple syrup or brown sugar. Drizzle one tablespoon of maple syrup over the sweet potatoes before roasting. If you prefer brown sugar, sprinkle one tablespoon over them. This creates a nice caramelized finish that balances the savory garlic and butter perfectly. To store leftovers, let the sweet potatoes cool first. Place them in an airtight container. Keep them in the fridge for up to three days. This helps maintain their flavor and texture. If you want to freeze the roasted sweet potatoes, first cool them completely. Spread them out in a single layer on a baking sheet. Freeze for about one hour. Once frozen, transfer them to a freezer-safe bag. They can stay in the freezer for up to three months. When you're ready to enjoy the sweet potatoes again, preheat your oven to 375°F (190°C). Place the sweet potatoes on a baking sheet. Bake them for about 15-20 minutes, or until heated through. You can also reheat them in a microwave for quick results. Just be sure to use a microwave-safe dish. Yes, you can swap sweet potatoes with other types. Use regular potatoes, Yukon Gold, or red potatoes. Each type will give a different taste and texture. However, adjust cooking time if needed. Regular potatoes may cook faster. Garlic Butter Roasted Sweet Potatoes last up to four days in the fridge. Keep them in an airtight container. For best flavor, eat them fresh. They may lose some texture when stored. You can easily make this dish vegan. Replace the butter with plant-based butter or olive oil. Use garlic-infused oil for added flavor. The dish will still be tasty and satisfying without dairy. These sweet potatoes pair well with many meals. Try serving them with grilled chicken or fish. They also work great with a green salad. For a vegetarian option, serve with quinoa or lentils. Garlic Butter Roasted Sweet Potatoes are easy to make and full of flavor. We covered the ingredients, steps, and tips for perfecting this dish. You learned about tasty variations and how to store leftovers. Remember, roasting at the right temperature and avoiding burnt garlic is key. With these simple tips, you can enjoy sweet, savory, and tender bites every time. Happy cooking!

Garlic Butter Roasted Sweet Potatoes

Delight your taste buds with Garlic Butter Roasted Sweet Potatoes! This easy recipe combines tender sweet potatoes with savory garlic, aromatic thyme, and a hint of smoked paprika for a mouthwatering side dish. Perfect for any meal, these sweet potatoes are simply irresistible. Click to explore the step-by-step guide and start roasting today! #SweetPotatoes #GarlicButter #HealthyRecipes #YummyFood
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Ingredients
  

3 medium sweet potatoes, peeled and cut into 1-inch cubes

4 tablespoons unsalted butter

4 cloves garlic, finely minced

1 teaspoon dried thyme

1 teaspoon smoked paprika

Sea salt and freshly cracked black pepper to taste

Fresh parsley, finely chopped, for garnish

Instructions
 

Begin by preheating your oven to 425°F (220°C). This high temperature will help achieve beautifully caramelized sweet potatoes.

    In a small saucepan, melt the unsalted butter over low heat. Once melted, add the minced garlic. Sauté gently for 1-2 minutes until fragrant, taking care not to let the garlic brown, as this could make it bitter.

      In a large mixing bowl, combine the diced sweet potatoes with the melted garlic butter. Sprinkle in the dried thyme, smoked paprika, and a generous pinch of sea salt and freshly cracked black pepper. Toss the mixture thoroughly to coat each piece of sweet potato evenly with the flavorful butter and spices.

        Line a baking sheet with parchment paper for easy cleanup, then spread the sweet potato mixture in a single, even layer on the sheet. This allows for even roasting.

          Place the baking sheet in the preheated oven and roast for 25-30 minutes, flipping the sweet potatoes halfway through the cooking time. They should be fork-tender and develop a lovely golden brown color.

            Once done roasting, carefully remove the baking sheet from the oven and allow the sweet potatoes to cool for a few minutes.

              Just before serving, sprinkle the roasted sweet potatoes with finely chopped fresh parsley for a burst of color and freshness.

                Prep Time: 10 min | Total Time: 40 min | Servings: 4

                  - Presentation Tips: To elevate the dish, serve the roasted sweet potatoes in a rustic bowl or an elegant serving dish. Drizzle any remaining garlic butter over the top and sprinkle with additional parsley for a vibrant and appetizing finish.