Roasted “Buttery” Herbed Sweet Potatoes

Crispy sweet potatoes, packed with delicious carbohydrates, Caitlin Greene gives you a fan favorite comfort food.

Inroduction

About this Recipe

By: Caitlin Greene

These potatoes came out so “BUTTERY” without the butter, so if you are avoiding lactose, this will work for you! While I used Japanese sweet potatoes for this dish, you could easily substitute in regular sweet potatoes or white potatoes. Of course, adding herbs for flavor is a must for me, so making these crispy potatoes “stacks” instead of a creamy casserole was the perfect time to add a tasty mix of spices. The great thing about these potatoes is that they go with any protein of your choosing! They are also delicious as leftovers with eggs - fantastic for a meal prep!

What You'll Need For This Recipe:
1.5 pounds of thinly sliced Japanese Sweet Potatoes (I used a mandolin but you could slice them)
3 tablespoons melted ghee
2 tablespoons dried oregano
1 tablespoon dried thyme
1 tablespoon dried rosemary
½ teaspoon salt
3 cloves garlic, minced
Freshly ground pepper
1 tablespoon olive oil

Yield: 4-6

Roasted “Buttery” Herbed Sweet Potatoes

Roasted “Buttery” Herbed Sweet Potatoes

If you love crispy potatoes and sweet potatoes, you will most certainly enjoy this one. This dish is packed with carbohydrates, bringing you that comfort food we all know is a fan favorite. I used Japanese sweet potatoes for this dish, but you could easily use regular sweet potatoes or white potatoes. The potatoes taste so “BUTTERY” without the butter, so if you are avoiding lactose, this will work for you! 

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1.5 pounds of thinly sliced Japanese Sweet Potatoes (I used a mandolin but you could slice them)
  • 3 tablespoons melted ghee
  • 2 tablespoons dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • ½ teaspoon salt
  • 3 cloves garlic, minced
  • Freshly ground pepper
  • 1 tablespoon olive oil

Instructions

    1. Preheat the oven to 400.
    2. Toss the sweet potatoes in a mixture of the melted ghee, dried oregano, dried thyme, dried rosemary, salt, garlic and freshly ground pepper.
    3. Spread the mixture and potatoes evenly in a cast iron pan (creating “stacks” that are layered as seen in the skillet photo).
    4. Drizzle the top with the olive oil and bake for about 25-30 minutes (until crispy and cooked to your liking.) 
    5. Enjoy!
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