Description
These sweet potatoes are a true celebration of comfort—soft, velvety, and richly flavored, making them a hug for your taste buds on chilly evenings.
Ingredients
Scale
- 4 medium Sweet Potatoes (approx. 2 pounds)
- 4 tablespoons Unsalted Butter
- 2 tablespoons Olive or Avocado Oil
- 1 teaspoon Fresh Rosemary, minced
- 1 teaspoon Fresh Thyme
- 3 cloves Garlic, finely minced
- 1 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- 1 cup Chicken Broth (low-sodium recommended)
- 1/2 teaspoon Ground Cinnamon (optional)
- 1/4 cup Raw Pecans (optional)
- 3 tablespoons Maple Syrup (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and chop the sweet potatoes into half-inch pieces.
- In a large skillet over medium heat, melt the butter and add the olive oil, then sauté the garlic for 1-2 minutes until fragrant.
- Add the sweet potatoes, salt, pepper, cinnamon, rosemary, and thyme, tossing to coat.
- Pour in the chicken broth and stir, bringing to a gentle simmer for about 5 minutes.
- Transfer the mixture to a greased baking dish and cover with aluminum foil.
- Bake for 30-35 minutes until fork-tender.
- If using pecans, sprinkle them over and return to the oven for an additional 5-7 minutes.
- Drizzle maple syrup just before serving if desired.
Notes
Make sure your butter is at room temperature and rinse the sweet potatoes before peeling. Store leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg
Keywords: sweet potatoes, comfort food, fall recipes, side dish
