Garlic Butter Roasted Sweet Potatoes

Garlic Butter Roasted Sweet Potatoes are one of my go-to side dishes when I want something savory, simple, and irresistibly good. Each bite is tender on the inside, caramelized on the outside, and infused with rich garlic butter that takes the natural sweetness of the sweet potatoes to the next level. They’re easy to throw together and perfect for pairing with just about anything.

Why You’ll Love This Recipe

I love how this dish transforms basic sweet potatoes into something truly crave-worthy with just a handful of ingredients. The butter brings out their sweetness while the garlic adds a savory, golden flavor that keeps me going back for more. Whether I serve them with roasted meats, grilled chicken, or even toss them into a salad, these roasted sweet potatoes always deliver that perfect balance of crispy and soft.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3–4 medium sweet potatoes, peeled and cubed

• 3 tablespoons unsalted butter, melted

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• Salt and black pepper, to taste

• Optional: chopped fresh parsley or thyme for garnish

directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I toss the cubed sweet potatoes in a large bowl with melted butter, olive oil, minced garlic, salt, and pepper until they’re evenly coated.

3. I spread the sweet potatoes out in a single layer on the baking sheet, making sure they’re not overcrowded so they roast properly.

4. I roast for 30–35 minutes, flipping halfway through, until the sweet potatoes are golden brown and crisp on the edges.

5. I garnish with chopped fresh herbs before serving, if I want an extra pop of flavor.

Servings and timing

This recipe makes about 4 servings.

Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

Sometimes I sprinkle a little smoked paprika or cayenne for a spicier version. For a sweeter twist, I add a drizzle of maple syrup or a pinch of cinnamon before roasting. I’ve also tossed them with parmesan before the last 5 minutes of baking for a cheesy crust. And if I want more of a meal, I mix in roasted chickpeas or serve them over quinoa.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I spread them on a baking sheet and warm in the oven at 350°F (175°C) for about 10 minutes to bring back their crispiness. They also reheat well in a skillet. I avoid microwaving if I want to keep the edges crisp.

FAQs

Can I leave the skin on the sweet potatoes?

Yes, I sometimes leave the skin on for extra texture and nutrients—just give them a good scrub before chopping.

What kind of garlic works best?

I use fresh minced garlic for the boldest flavor, but garlic powder can work in a pinch—about 1/2 teaspoon.

Can I use ghee or dairy-free butter?

Absolutely. Ghee gives a deeper, nutty flavor, and plant-based butter keeps it dairy-free.

Do I need to parboil the sweet potatoes first?

No, they roast beautifully from raw, as long as I cut them evenly and spread them out well.

How do I keep them from getting mushy?

I make sure they’re spaced out on the pan and not piled on top of each other. A hot oven and a single layer are key for caramelization.

Conclusion

Garlic Butter Roasted Sweet Potatoes are one of those simple dishes that never disappoint. With crispy edges, soft centers, and rich garlicky flavor in every bite, they’re the kind of side that elevates any meal without much effort. Whether I’m cooking for a crowd or just myself, this recipe is always in rotation for good reason.