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Roasted Purple Sweet Potatoes with Herb Butter

Vibrant purple sweet potato wedges roasted until crisp outside and creamy inside, then finished with a fragrant parsley–thyme herb butter.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Roasted Potatoes
  • 2 pounds purple sweet potatoes peeled and cut into 1-inch wedges
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
Herb Butter
  • 4 tablespoons unsalted butter
  • 2 tablespoons fresh parsley finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 clove garlic minced
  • 1/2 teaspoon fleur de sel or finishing salt

Equipment

  • Large cutting board
  • Sharp chef's knife
  • Rimmed baking sheet
  • Parchment paper
  • Large mixing bowl
  • Measuring spoons and cups
  • Small saucepan
  • Kitchen tongs or spatula

Method
 

  1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
  2. Place the purple sweet potato wedges in a large mixing bowl. Drizzle with olive oil, then add kosher salt, black pepper, garlic powder, and paprika. Toss until every wedge is evenly coated.
  3. Arrange the seasoned wedges in a single layer on the prepared baking sheet, leaving space between pieces for proper roasting.
  4. Roast for 20–25 minutes, turning once halfway through, until the edges are golden-brown and a fork pierces the potatoes easily.
  5. While the potatoes roast, melt the unsalted butter in a small saucepan over low heat. Stir in minced garlic, chopped parsley, and thyme leaves; remove from heat and let flavors infuse.
  6. Transfer the hot roasted potatoes to a serving platter. Drizzle immediately with the warm herb butter and sprinkle with fleur de sel.
  7. Serve at once while the potatoes are crisp and the butter is still melting.

Notes

For extra-crispy edges, be sure the potato wedges are completely dry before seasoning and avoid overcrowding the pan.