Sheet-Pan Sweet Potato Ribbons are a simple yet elegant side dish that turns everyday sweet potatoes into something special. Thinly sliced ribbons roast evenly on a single pan, becoming tender with lightly crisped edges. Tossed with olive oil and seasonings, they develop a naturally sweet, caramelized flavor. This dish is easy to prepare, visually appealing, and perfect for both weeknight meals and entertaining.
Ingredients
- 2 medium sweet potatoes, peeled
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 6 tablespoons unsalted butter, softened
- 6 garlic cloves, minced
- 1 tablespoon minced fresh parsley
- 2 teaspoons minced fresh thyme
- 2 teaspoons minced fresh rosemary
Instructions
- Preheat the oven to 450°. Line a 15x10x1-in. sheet pan with parchment paper.
- Use a vegetable peeler to cut the sweet potatoes into long, thin ribbons. Spread into an even layer on the prepared sheet pan. Drizzle with olive oil; season with paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- In a small, oven-safe dish or ramekin, combine butter, garlic, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Nestle the dish into the center of the sheet pan.
- Roast 20-25 minutes or until the sweet potatoes are tender. Stir parsley, thyme and rosemary into the melted garlic butter. Drizzle over the sweet potatoes; gently toss to coat.