Name: Roasted Caramelized Sweet Potatoes
Ingredients: 3–4 medium sweet potatoes, halved lengthwise; 2 tbsp olive oil or melted butter; 1/2 tsp sea salt; 1/2 tsp ground cinnamon (optional); 1/2 tsp smoked paprika (optional); 1 tbsp maple syrup or honey (optional for extra caramelization); 1/2 tsp dried thyme or a few sprigs of fresh thyme

Description

These roasted caramelized sweet potatoes are crispy on the outside, tender on the inside, and naturally sweet. With golden edges and a rich, earthy flavor, they’re the perfect easy side dish for weeknights, holidays, or healthy snacking.

Ingredients

Scale

3–4 medium sweet potatoes, halved lengthwise
2 tbsp olive oil or melted butter
1/2 tsp sea salt
1/2 tsp ground cinnamon (optional)
1/2 tsp smoked paprika (optional)
1 tbsp maple syrup or honey (optional for extra caramelization)
1/2 tsp dried thyme or a few sprigs of fresh thyme

Instructions

Preheat oven to 400°F (200°C). Lightly grease a baking dish or line with parchment paper.
Prepare potatoes:
Wash, dry, and slice the sweet potatoes in half lengthwise. Score the flesh in a criss-cross pattern with a knife to help absorb flavor.
Season:
Brush the cut sides with olive oil or melted butter. Sprinkle with salt, cinnamon, paprika, and thyme. Drizzle with maple syrup or honey for a sweeter, stickier finish.
Roast:
Place the sweet potatoes cut side down in the dish. Bake for 35–45 minutes, or until caramelized and fork-tender with darkened edges.
Serve:
Let cool for 5 minutes, flip them over, and serve warm. Optional: garnish with flaky salt or extra thyme.

Notes

For extra crispiness, broil for 2–3 minutes at the end.
Spicy variation: Add a pinch of cayenne pepper for a sweet-and-spicy combo.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Reheat: Use oven or air fryer to maintain crisp texture.