There’s something comforting about the scent of sweet potatoes roasting in the oven — especially when paired with fresh thyme. This recipe is one of those effortless go-to sides that feels both nourishing and special, without needing much fuss.

Sweet potatoes are naturally gluten-free, full of fiber, and rich in beta-carotene, but what really makes this dish shine is the balance: crisp edges, soft centers, and that hit of earthy thyme and pepper. It’s simple enough for weeknights but elegant enough to sit alongside a roast chicken or a warm lentil salad at a dinner party.

I started making this version of roasted sweet potatoes when I had a little leftover thyme from another recipe (possibly one of my soups or a herby tart). It felt like a small upgrade, but the aroma alone was worth it — and now I won’t make them any other way.