Ingredients:

  • 3 medium sweet potatoes (approx. 2 lbs), peeled and cut into 1-inch cubes
  • 2 Tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 4 Tbsp Unsalted Butter, melted
  • 4 large cloves Garlic, freshly minced
  • 1 tsp Fresh Rosemary, finely chopped
  • 1 tsp Fresh Thyme, leaves only, finely chopped
  • 1 Tbsp Maple Syrup (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper. Peel the sweet potatoes and cut them into even, 1-inch cubes. Uniformity is key for consistent cooking.
  2. Place the sweet potato cubes in a large mixing bowl. Add the olive oil, 1 teaspoon of salt, and pepper. Toss well until every piece is lightly coated. Transfer the potatoes onto the prepared baking sheet, spreading them into a single layer. Roast in the preheated oven for 15 minutes.
  3. While the potatoes are roasting, prepare the glaze: melt the 4 tablespoons of butter. Stir the minced garlic, chopped rosemary, thyme, and maple syrup (if using) into the melted butter. Set aside.
  4. After the initial 15 minutes, remove the potatoes from the oven. Pour the prepared garlic butter mixture over the potatoes. Use a spatula or tongs to gently toss and coat all the cubes evenly. Return the coated potatoes to the oven for another 10–15 minutes until the edges are deep golden-brown, caramelized, and a fork easily slides into the centre. Serve immediately.