By Melissa Clark
- Total Time
- About 1 hour 20 minutes
- Rating
- 5(294)
- Notes
- Read community notes
Perfumed with fresh thyme sprigs and served with a piquant mustard-sour cream dressing, these baked sweet potatoes hit all the right notes – sweet and velvet fleshed, pleasantly tangy, and herbal. You can stir the sauce together several hours or even the day before, and leftovers will keep in the fridge for up to 3 days. Other herbs – rosemary, tarragon, sage – can fill in for thyme. (To make this recipe vegan, try substituting coconut yogurt or ¼ cup olive oil for the sour cream.)
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Ingredients
Yield:4 servings
- 2pounds sweet potatoes (2 large or 4 small potatoes)
- 1small bunch of thyme sprigs
- ⅓cup sour cream or Greek yogurt
- 1tablespoon whole-grain mustard
- ½teaspoon chopped thyme leaves
- ½teaspoon minced garlic
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
238 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 47 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 4 grams protein; 177 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat oven to 425 degrees. Cut potatoes into 1-inch-thick slices. Reassemble slices so they look like intact potatoes. Insert a sprig of thyme between each of the slices. Wrap each potato in 2 layers of foil and place on a pie tin, roasting pan or directly on oven rack (seam side up).
Step
2
Bake potatoes until very tender, 60 to 75 minutes. Meanwhile, combine sour cream, mustard, thyme and garlic in a small bowl. Serve potatoes dolloped with mustard sauce.
Ratings
5
out of 5
294
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Cooking Notes
Maureen
Delicious way to bake sweet potatoes, came out extra tender and tasty!
ckwrites2
Terrific - savory instead of sweet. I threw in a few whole cloves of garlic in their skin and brushed with olive oil, salt and pepper. Agree with the tip that says don't cut all the way through - makes it easier to prep.
Honestly, while the sauce is good, we both thought that it was superfluous and was left for another day. This will be a go-to at our house.
Judy
A bit difficult to force the thyme, rosemary or sage between the partially cut slices, if you follow that recommendation.. But the sweet potatoes look impressive on a serving platter, and the sauce (made with yogurt) is lovely. I have already served this dish three times to guests, with raves all around.
Martin Schrage
I grew up in Georgia in the fifties when sweet potatoes were widely consumed. This recipe is a gem. I have found that slicing the potatoes and interlacing the thyme just as directed, but arranging the potatoes in a glass covered casserole with perhaps a tablespoon of water and microwaving for ten minutes or so works great. I do the sauce exactly as directed.
lauren
This is the epitome of food alchemy. It’s the only way I’ve roasted sweet potatoes for years. Somehow these two ingredients sweet potatoes and thyme create a perfectly roasted almost caramelized delicious vegetable. I’ve never felt the need to add the mustard sauce but might tonight because I have all the ingredients.
LeslieJ
I used mayo instead of yogurt for the sauce to avoid lactose and it was yummy. The only problem was the annoying thyme 'twigs' that interfered with enjoying the overall creamy deliciousness.
Peter Kleinbard
Be sure to skin the potatoes or you will have a mess at the end
sashap
Yes, do peel the sweet potatoes. Fresh thyme still on the sprig is the easiest way to go.
c marvin
Really good. Wonderful combination of flavors with potatoes and sauce. No instructions to peel the potatoes and pix seem to show skin left on. I love eating skin but I don’t know if it looks the best for serving. What did others do? Same issue, appearance, wouldnt it look nicer to strip thyme off its stems and just put stripped off thyme leaves between the slices since it will all be pressed together for foilBaking.
Name lauren
I’ve made sweet potatoes this way countless times for a few years. It’s the only way I prepare them. I don’t understand the alchemy. They always are almost caramelized. I’ve never made the mustard sauce. They are perfect as is.
Gail T
This is a go-to standard recipe for us when it comes to sweet potatoes. Fabulous flavor, easy to prepare. Don't cut the potatoes all the way through. Mustard sauce is excellent when made with Greek yogurt, and also works with dill. We have made this many times as a side dish to steak, salmon, and roasted chicken. Also good as a stand-alone.
amber
Delicious! So many recipes for sweet potatoes are adding sweetness - this is great for the the sweet savory combo. Teriffic option when u get tired of sweet potatoes and butter .
bonnie
Made mustard sauce with whole milk yogurt, whole grain mustard, thyme, dash of garlic powder, olive oil. Delicious. Served on grain bowl: pork tenderloin, roasted carrots, baby potatoes, broccoli, red bell pepper.
Dee WG
The delicate, thyme-perfumed aroma of these sweet potatoes is what elevated this simple preparation. We loved the yogurt sauce, too, though went easy on it.
LeslieJ
Did not like this sauce at all, not sure why...
lauren
We love sweet potatoes in our home and since discovering this recipe it’s the only way I prepare sweet potatoes. Don’t think I’ve ever made the sauce. They don’t need it. It’s alchemy. I am always astounded by how one ingredient: thyme results in such a delectable sweet potato.
Dee
Someone said this recipe is savory vs. sweet. Not true if you use good sweet potatoes. Mine were small and came from my farmers market. It was well worth slicing each one and putting fresh thyme sprigs, then wrapping them in foil and baking. Unbelievable combination of subtle sweet and savory. Use fresh potatoes and thyme.
Martin Schrage
I grew up in Georgia in the fifties when sweet potatoes were widely consumed. This recipe is a gem. I have found that slicing the potatoes and interlacing the thyme just as directed, but arranging the potatoes in a glass covered casserole with perhaps a tablespoon of water and microwaving for ten minutes or so works great. I do the sauce exactly as directed.
Anna
Delicious! The mustard sour cream sauce also goes great with meat (nice alternative to horseradish for steak).
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