These Ghee Roasted Sweet Potatoes are caramelized and flavored with fresh, fragrant rosemary and thyme. They’re paleo, simple, and simply delicious.
Are you a fan of ghee? Have you ever had it?
Don’t know what the heck ghee even is?
Ghee is a type of clarified butter that has had the milk solids and water removed. It’s clear and yellow when melted, and solid, yet creamy, when room temperature.
It has a much higher smoke point than butter (and most oils, in general), which makes it great for cooking with.
This paleo-friendly butter has a few additional benefits to it. It’s more shelf stable, so it doesn’t require refrigeration. It’s lactose-friendly, so it’s generally forgiving to those with lactose or casein sensitivities. It is also full of fat-soluble vitamins A, D, and E. Additionally, it reduces inflammation and supports healthy bones.
I’m really picky about ghee and this is by far the best tasting brand out there, IMO. And I’m not being paid to say that! (Although, so you know, I would never say something I don’t fully believe, getting paid or not. My absolute priority is to always stay genuine and authentic and truthful and to only advocate to you guys my honest recommendations.)
With that being said, this ghee. Wow.
And used on roasted sweet potatoes in replace of oil? Even more wow!
With fresh herbs such as thyme and rosemary added? Yeah, the wow keeps a-coming…
I fully understand that it’s the middle of summer, so if you don’t want to turn your oven on, no sweat (literally). Ghee has a very high smoke point and these potatoes can be pan-fried stove-top, too.
I like to make a big batch of these ghee roasted sweet potatoes and keep them around for easy breakfast and dinner sides. There is no way I’m roasting potatoes in the morning for breakfast on busy weekdays. Who’s with me?
But I do love sweet potatoes as a healthy side. Compromise? Roast them beforehand and just re-heat what you need.
I used Hannah sweet potatoes, which have a cream-colored skin and are firmer and starchier than your typical orange variety. However, any sweet potato will work here.
Have you guys ever had ghee before? Are you a ghee-eatin’ vet? Tell me in the comments below!
[ ^ Click to Pin It! ^ ]
Here are a few things you may need or want for this recipe:
This post includes affiliate links which just means that P+P receives a small percentage of the sale at no cost to you. These links are always only products that I highly recommend. Thank you for supporting P+P!
- 4 medium sweet potatoes
- 3 tablespoons melted ghee
- 1 sprig rosemary
- 6 sprigs thyme
- ½ teaspoon sea salt
- Heavy pinch black pepper
- 1 tablespoon melted ghee
- 1 tablespoon finely chopped rosemary
- 1 teaspoon finely chopped thyme
- Preheat the oven to 425 degrees. Oil or line a sheet pan with foil. Roughly peel and chop the sweet potatoes into equal chunks. In a large bowl, toss the potatoes with the melted ghee, sea salt, pepper, thyme, and rosemary sprigs.
- Roast for 35-40 minutes, until cooked through and starting to brown. Gently stir half-way through.
- Immediately out of the oven, drizzle the potatoes with an additional tablespoon of melted ghee and sprinkle the chopped rosemary and thyme on top. Remove the rosemary and thyme sprigs that were baked with the potatoes.
- Serve warm.