While looking for healthier alternatives to our typical Christmas side dishes, we came across this sweet potato bite recipe. They are delicious and quite satisfying. This works well as a side dish for supper or as a hash brown replacement. The calorie count will change if you combine with other root veggies to make a more colorful (and delicious) platter.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 1 |
Ingredients
- 1 cup peeled and cubed sweet potato
- ½ teaspoon coconut oil, melted
- 1 ½ teaspoons chopped fresh rosemary
- 1 ½ teaspoons chopped fresh thyme
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Place sweet potato cubes in a bowl. Drizzle coconut oil over potatoes and toss, using your hands, until each cube is coated. Spread sweet potato cubes onto a baking sheet; season with rosemary, thyme, salt, and pepper.
- Bake in the preheated oven until potatoes are softened, about 20 minutes.
Reviews
I’m not a huge sweet potato fan, but had a craving for healthy french fries. Made this recipe – using two large sweet potatoes and cut down the spices by 1/2. Yummy! My husband and I ate the entire bowl – went so well with grilled chicken. Will definitely make these again!
Super yummy! Did this according to recipe except I added a full vadalia onion, chopped and a tad more coconut oil to make sure everything was coated. Made ten cups total of sweet potatoes and it filled an entire 12 x 12 pan. Definitely needs baked for longer than 30 mins. I baked at 365 convectional for 45 mins, stirring it around every 20 mins. Used fresh herbs from our summer herb garden. Easiest way to do this is mix everything together in a mixing bowl then pour onto pan. Thanks for posting! Will definitely be using this again
This is perfect for my fitness meal prep. I used dried herbs (1 dried to 3 fresh ratio) and it’s excellent. I’ll go back to this again and again.
Delicious. I’d make it again.
I feel like I’m the only way to say this but I found the seasoning ratio to be wayyyyy too much (something I never thought I’d say!) – Otherwise, it was great! Very delicious!
Really yummy…Maybe it’s just me but the prep time took a lot longer than 10 minutes , probably because I did 3lbs of sweet potatoes! The dish turned out really well and 3lbs made a half sheet, worth making again!
This very good. The stores in our area do not sell fresh thyme and rosemary so I used dried. Still was very good. And my daughter suggested onions in it and it came out delicious
So good! I used 2 sweet potatoes with the suggested amount of coconut oil and it was perfect! I’ll use less rosemary next time but I didn’t measure it out. I’m not a sweet potato person but I love these!! I will definitely make these again!
Very easy to do and a pleasant surprise
Awesome way to have fresh sweet potatoes! I had small fingerling sized potatoes from our backyard garden and fresh herbs along with the coconut oil. So much lighter than the classic brown sugar cinnamons butter that he loves too. I asked him if it was a keeper and he said yes.
Wow. Way too much rosemary and thyme. This would be a marvelous recipe if one cut those measurements in half, though. Unlike other reviewers, I didn’t have any issue with the cooking time. Perhaps I cut my potatoes smaller and the spices would have been less overpowering if I had cut them larger?
Wow. Way too much rosemary and thyme. This would be a marvelous recipe if one cut those measurements in half, though. Unlike other reviewers, I didn’t have any issue with the cooking time. Perhaps I cut my potatoes smaller and the spices would have been less overpowering if I had cut them larger?
I’ve never cared for sweet potatoes. Came across this recipe and decided to try one more time. I LOVE this recipe. They were delicious! I cooked them exactly as the recipe instructed and they were perfect. I’ve made them several times now. A keeper!
My friend made these for our Thanksgiving dinner, this year. We really enjoyed these – a great change from the overly sweet sweet potato tradition [which I don’t touch!]! Her husband had picked up virgin coconut oil – I would probably use refined – or a mix of the two – the coconut flavor was just a little strong for me – though my friend really liked it . . .
Great recipe! 20 minutes and they are perfect!
I really enjoyed this dish. Unfortunately, there is snow covering my garden herbs this time of year so I resorted to using dried thyme leaves and rosemary (I ground the rosemary more fine in my coffee grinder). I didn’t measure the seasonings, just sprinkled to taste. Very good! As others noted, it did take more than 20 minutes to roast – about 40-45 minutes to get a tender bite. The sweetness of the potato combined with the savory herbs was perfect! I love the coconut oil also. Yum! I will make this again.
will definitely take much longer than 20 minutes in the oven with a fresh potato. But if you nuke it first to soften the center a bit, you will have great and speedy results!
Delicious! I left it in the oven for 45 minutes after reading the other reviews. Didn’t measure anything, but I’m sure I used more rosemary and lots more coconut oil – about a tablespoon.
It did take a lot longer for my oven to cook. I would estimate about 45 minutes or so. I didn’t have rosemary so I used basil and I added in some small white potatoes to the mix. I loved it but would have loved it just as it was written!!
Delicious! However, took much longer than 20 minutes to cook right.