Roasted Sweet Potatoes with Thyme

Roasted sweet potatoes with thyme

Chunks of sweet potatoes

This week has seen a return to the kitchen, a return of inspiration to actually cook, and a return of new recipes posted to the blog.

Sadly, it also saw a return of a large number of my food sensitivities.

Damn you stress. Damn you.

Sweet potatoes tossed in olive oil, garlic, salt, pepper, and thyme

As a result, I’m back on the Nightshade Free bandwagon. I’m also back on the Dairy Free bandwagon (never really got off that one), the Corn Free bandwagon, the Gluten Free bandwagon, and the Sugar Free bandwagon.

Sounds like fun, right?

Tray of sweet potatoes tossed in olive oil, garlic, salt, pepper, and thyme

The good news is, I’m enjoying the challenge of menu planning within the limitations above. And trying so many new recipes.

Like this one for roasted sweet potatoes. We paired them with some bison burgers (no bun for me). You can pair it with whatever you like.

Roasted sweet potatoes with thyme

Yields 4

Roasted Sweet Potatoes with Thyme

10 minPrep Time

40 minCook Time

50 minTotal Time

Save RecipeSave Recipe


  • 2 large sweet potatoes
  • 2 tbs olive oil
  • 1-2 cloves garlic, minced
  • 1 tbs dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  1. Preheat oven to 450F.
  2. Peel and chop the sweet potatoes into large chunks.
  3. Place sweet potatoes in a large bowl with olive oil, garlic, thyme, salt, and pepper. Toss to coat.
  4. Spread into a single layer on a large baking sheet. Do not crowd, or they will get soggy.
  5. Place into oven (if using a convection oven, drop temp to 425F), and cook for 30-40 minutes (20-25 if using convection) or until lightly browned.
  6. Remove from oven, transfer to your favorite serving bowl or plate, and ENJOY.

Allergen Information

Nightshade Free, Dairy Free, Gluten Free, Wheat Free, Soy Free, Egg Free, and Corn Free.


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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.


  1. Reply Sad to hear your intolerances are back :( but at the same time, having many of the same intolerances makes me excited for your new recipes!
    1. Reply Ha. I know what you mean. It's been kind of fun to have to get creative again. So easy to get in a food rut.

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