Preheat: Heat oven to 400°F (200°C). Line a sheet pan with parchment or lightly oil a baking dish.
Prep: Wash, dry, and halve the sweet potatoes. Score the cut sides with a shallow crosshatch.
Season: Brush cut sides with olive oil/butter. Sprinkle with salt, thyme, and optional cinnamon/paprika. Drizzle with maple or honey if using.
Roast: Place cut-side down and bake 35–45 minutes until edges are dark and crisp and centers are soft. For extra char, broil 2–3 minutes.
Serve: Rest 5 minutes, flip, and finish with herbs or flaky salt. Enjoy warm.
Notes & Variations
Spicy: Add a pinch of cayenne or chili flakes.
Extra crispy: After roasting, broil briefly to deepen the caramelized edges.
Dessert-leaning: Sprinkle a little brown sugar before baking and finish with cinnamon.
Storage: Refrigerate 3–4 days. Reheat in a 375°F (190°C) oven or air fryer to re-crisp.
Perfect Pairings
Roast chicken or turkey
Grilled salmon or BBQ tofu
Grain bowls and hearty fall salads
Holiday spreads—Thanksgiving & Christmas
Recipe by tinsuf • Tag your caramelized creations—those glossy edges are everything.
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