Savory Herb-Crusted Baked Sweet Potatoes

A delightful twist on classic baked sweet potatoes, this recipe features a savory herb crust that adds depth and flavor. Perfect for fall gatherings, these sweet potatoes are gluten-free and vegan, making them suitable for various dietary needs.

Prep time: 10 minutes
Cook time: 50 minutes
Serves: 4

Ingredients

4 medium sweet potatoes

2 tbsp olive oil

1 tbsp dried rosemary

1 tbsp dried thyme

1 tbsp dried oregano

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1/2 tsp sea salt

1/4 tsp black pepper

1/4 cup nutritional yeast

Instructions

1. Preheat the oven to 400°F (200°C).

2. Wash and scrub the sweet potatoes thoroughly, then pat them dry with a towel.

3. In a small bowl, mix together the olive oil, rosemary, thyme, oregano, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

4. Rub each sweet potato with the herb mixture, ensuring they are well-coated.

5. Place the sweet potatoes on a baking sheet lined with parchment paper.

6. Bake in the preheated oven for 45-50 minutes, or until the sweet potatoes are tender and the herb crust is crispy.

7. Remove from the oven and let them cool slightly before serving.

8. Optionally, sprinkle nutritional yeast over the top before serving for a cheesy flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.