Garlic Butter Sweet Potatoes (Print)
Tender sweet potatoes tossed in fragrant garlic butter and roasted until caramelized with a crispy exterior.
# Ingredients:
01 -
4 medium sweet potatoes, peeled and cut into 2.5 cm cubes
02 -
4 tablespoons unsalted butter
03 -
4 cloves garlic, minced
04 -
2 tablespoons olive oil
05 -
1 teaspoon salt
06 -
1/2 teaspoon black pepper
07 -
1 teaspoon smoked paprika (optional)
08 -
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
09 -
1 tablespoon fresh parsley, chopped (for garnish)
# Directions:
01 -
Preheat your oven to 220°C. This high temperature will help caramelize the sweet potatoes, giving them a crispy exterior.
02 -
Peel the sweet potatoes using a vegetable peeler and cut them into 2.5 cm cubes. Ensure pieces are uniform in size for even cooking.
03 -
In a small saucepan over low heat, melt the unsalted butter. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn.
04 -
In a large mixing bowl, combine the cubed sweet potatoes, olive oil, salt, black pepper, smoked paprika (if using), and the melted garlic butter mixture. Toss until sweet potatoes are evenly coated.
05 -
Line a large baking sheet with parchment paper or lightly grease with cooking spray to prevent sticking.
06 -
Spread the coated sweet potatoes on the prepared baking sheet in a single layer, ensuring they aren't overcrowded to allow for even roasting and caramelization.
07 -
Place the baking sheet in the preheated oven and roast for 25-30 minutes. After 15 minutes, remove and toss the sweet potatoes to ensure even browning.
08 -
Sweet potatoes should be fork-tender with golden-brown edges. If needed, roast for an additional 5-10 minutes.
09 -
Remove from oven and immediately sprinkle the chopped rosemary over the hot sweet potatoes to release aromatic oils.
10 -
Transfer to a serving dish and garnish with chopped fresh parsley for color and freshness.
# Notes:
01 -
Leftover sweet potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
02 -
For reheating, spread on a baking sheet and warm at 175°C for 10-15 minutes to maintain their crispy texture.