These Garlic Sweet Potatoes are the perfect side dish for your protein entrée. The crispy crust and soft center of each bite match perfectly with the garlic and tarragon featured in the flavor profile.

We use true sweet potatoes (white or yellow inside) vs. yams (orange or red inside) because we like the flavor better in this recipe. It is quick and easy to make. Add an entrée and vegetable side and you’re ready to have a great dinner!

Tips to improve Garlic Sweet Potatoes

Sweet Potatoes – 2 or 3 about the same size will feed 4-6 people. Scrub the outside, but leave the skin on for the nutritional benefits as well as the extra crunch it can provide on the baked pieces.

Garlic – Look for larger cloves and the whole bulb should be firm, no soft spots. Once peeled, if there is a green sprout showing out the top of the clove, cut the clove in half and pull the green part out. It is bitter and this will improve the overall taste of the dish.

Tarragon – We really enjoy fresh tarragon if you can get it. We usually only have that opportunity in the summer. Double the amount of tarragon listed for dry spice if you are going to use fresh.

Cutting the Sweet Potatoes – Don’t get the pieces too small so that they stay soft in the middle while the outside can crisp. Larger pieces take a bit longer to cook, but pay off in both the presentation on the plate and the dining experience. Because of these reasons, I shoot for about 1″ pieces for the best experience.

Cooking Temperature – You have a wide range of options here. We normally cook at 350F because it matches with more of our entrees to share the oven. Higher temps can make a crispier outside to the potato and a shorter cooking time.

We served these with our Prosciutto Wrapped Asparagus in the video!

Garlic Sweet Potatoes

Recipe by HeCooks4Me.comCourse: SidesCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

210

kcal

Total time

45

minutes

These Garlic Sweet Potatoes are the perfect side dish for your protein entrée. The crispy crust and soft center of each bite match perfectly with the garlic and tarragon featured in the flavor profile.

Ingredients

• 3 Sweet Potatoes – similar sized, washed

• 2-3 garlic cloves, minced

• 3 Tbsp olive oil

• 1-1/2 tsp fresh tarragon or 3/4 tsp dry

• 1/2 tsp black pepper

• 1/4 tsp salt

Directions

• Preheat oven to 350F.
• Thoroughly wash sweet potatoes. Cut tips off of the potatoes. Slice at about 3/4 – 1″ intervals, then cut the slices into about 1″ bites
• In a 1 gallon bag, add olive oil, garlic, tarragon, salt and pepper. Mix together to let the flavors combine then add the sweet potatoes.
• Shake the bag until sweet potatoes are well coated, then pour them onto a baking sheet in a single layer. I like to use a silicone mat to help them not stick and for easier cleanup.
• Bake sweet potatoes for about 30 minutes. Turn them at 15 minutes with a spatula.
• Potatoes are ready when they are soft when poked with a fork.

Recipe Video

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