This is a straightforward homemade version of Cracker Barrel’s Roasted Sweet Potatoes — caramelized edges, soft middles, and that little kick of balsamic at the end. It’s simple, budget-friendly, and so dang satisfying.
Jump to RecipeWhy I Like This Recipe
Look, I’ve never not craved these. Something about the garlic + sweet potato combo just… hits. And the balsamic? Don’t skip it. Makes you feel like you tried harder than you actually did.
Quick Summary
- Prep time: 10 mins
- Cook time: 30–35 mins
- Flavor: sweet, savory, a little tangy
- Great for: weeknight dinners, potlucks, random fridge cleanouts
Ingredients
- 4 cups sweet potatoes, peeled + chopped
- 1 sweet onion, cut into wedges
- 2 garlic cloves, sliced
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar (or more if you’re vibing with it)
- Salt + black pepper to taste
How To Make Roasted Sweet Potatoes
- Preheat oven to 425°F.
- Toss potatoes, onion, and garlic in a bowl.
- Drizzle in the olive oil. Mix it messy with your hands.
- Spread it all in a shallow roasting pan or baking sheet.
- Roast for 30–35 mins, turning once or twice so nothing burns.
- Pull it out. Drizzle with balsamic. Add salt + pepper. Done.
Tips for Success
- Don’t overcrowd the pan — things steam instead of crisp.
- Turn the veggies halfway through roasting for even golden bits.
- Add more balsamic at the end if you’re feeling bold.
- Garlic slices get toasty — don’t let ’em burn.
Storage and Reheating
- Fridge: Store in a container up to 4 days.
- Reheat: Oven > microwave, but both work fine. Splash of oil helps revive.
FAQs
Yup. A little sharper, but still good.
Try a splash of apple cider vinegar or just skip. Still tasty.
Either. I peel ‘em, but it’s personal.
For sure. Holds up great in the fridge.
Totally. Carrots or parsnips would vibe well.
Common Mistakes and How to Dodge Them
- Pan too crowded = soggy potatoes. Spread ’em out.
- Undercooked sweet potatoes. Give them the full 30+ mins. Test with a fork.
- Skipping the balsamic. Big flavor loss — don’t.
- Burning garlic. Slice thick and check halfway.
- Forgetting to stir. Turn them once or twice to avoid blackened surprises.
Nutrition Facts (Per Serving)
- Calories: ~220 kcal
- Total Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 80mg
- Potassium: 480mg
- Total Carbohydrate: 30g
- Dietary Fiber: 4g
- Sugars: 7g
- Protein: 2g
Roasted Sweet Potatoes Recipe
Course: Side DishCuisine: SouthernDifficulty: Easy4
servings10
minutes35
minutes220
kcalSweet potatoes roasted with onion and garlic until golden, finished with a tangy balsamic drizzle. Crispy, tender, and stupidly good.
Ingredients
4 cups sweet potatoes, peeled + chopped
1 sweet onion, cut into wedges
2 garlic cloves, sliced
3 tbsp olive oil
1 tbsp balsamic vinegar (or more if you’re vibing with it)
Salt + black pepper to taste
Directions
- Preheat oven to 425°F.
- Mix potatoes, onion, garlic + oil.
- Spread on baking sheet.
- Roast 30–35 mins, flipping occasionally.
- Drizzle with balsamic, season, and serve.
Notes
- Add rosemary or thyme for extra vibes.
- Use parchment for easier cleanup.
- Let them sit a minute out of the oven before serving — they finish cooking a bit.
