Sweet Potato Roast Recipe – Ghee Glazed & Perfectly Caramelized

Last Updated on 2 months by Neha Deshmukh

Sweet Potato Roast Recipe – Ghee Glazed & Perfectly Caramelized

Hey everyone! If you’re anything like me, you’re always looking for simple, healthy, and delicious ways to enjoy vegetables. And let me tell you, this Sweet Potato Roast is a total winner. It’s become a regular in my kitchen – quick to throw together, incredibly flavorful, and honestly, just makes everything feel a little bit cozy. I first made this when I was trying to find a side dish that even my picky eater (aka my little brother!) would enjoy, and it was an instant hit.

Why You’ll Love This Recipe

This isn’t just another roasted sweet potato recipe. The secret? A generous drizzle of ghee at the end that takes it to a whole new level of caramelized goodness. It’s easy enough for a weeknight dinner, but special enough to impress guests. Plus, sweet potatoes are packed with vitamins and fiber – so you can feel good about indulging!

Ingredients

Here’s what you’ll need to make this magic happen:

• 500 grams Sweet Potatoes (about 2 medium-large)
• 1 teaspoon Ghee

Ingredient Notes

Let’s talk about these ingredients for a sec, because a little know-how goes a long way!

Sweet Potatoes: Varieties & Selection

There are a few different types of sweet potatoes out there. You can use any variety you like – orange-fleshed, white-fleshed, or even purple! I personally love the orange-fleshed ones for their sweetness and vibrant color. When choosing, look for firm sweet potatoes without any soft spots or blemishes.

Ghee: Benefits & Substitutions

Ghee is clarified butter, and it adds a beautiful nutty flavor to the sweet potatoes. It also has a higher smoke point than butter, which is perfect for roasting. But if you don’t have ghee on hand, you can substitute with equal amounts of coconut oil or olive oil. Though, honestly, the ghee really makes a difference!

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. First, give your sweet potatoes a good scrub. No need to peel them unless you prefer – the skin is full of nutrients! Then, chop them into roughly 2-inch pieces. They don’t need to be perfect, just roughly the same size so they cook evenly.
2. Now, heat up a griddle or large skillet on medium heat. Arrange the sweet potato pieces in a single layer on the griddle.
3. Pop a lid on top! This helps trap the steam and keeps the sweet potatoes nice and moist while they roast.
4. Roast for about 20-25 minutes, flipping the pieces occasionally. You want them to be tender and beautifully caramelized. Keep an eye on them – every oven is different!
5. Once they’re tender and golden brown, remove the lid and drizzle that gorgeous ghee all over. Give it a quick toss to coat everything evenly.
6. Serve immediately and enjoy!

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t overcrowd the griddle. If you have too many sweet potatoes, roast them in batches.
• For extra crispy edges, you can roast at a slightly higher temperature (around 200°C / 400°F) for the last 5-10 minutes.
• A little sprinkle of salt after roasting really brings out the sweetness.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Spicy Kick: My friend Priya loves to add a pinch of chili powder and cumin to the sweet potatoes before roasting.
• Cinnamon Sugar: For a dessert-like treat, sprinkle with cinnamon and a touch of brown sugar during the last few minutes of roasting. My mom used to make this for us as a special treat!
• Herby Goodness: Toss with some chopped rosemary or thyme before roasting for a savory twist.

Vegan Adaptation

Want to make this vegan? Simply substitute the ghee with coconut oil or your favorite plant-based oil. It’s just as delicious!

Spice Level Adjustment

This recipe is naturally mild, but you can easily add a pinch of cayenne pepper or a dash of your favorite hot sauce for a little heat.

Festival Adaptations (e.g., Navratri fasting-friendly)

During Navratri fasting, you can enjoy this recipe by ensuring you use sendha namak (rock salt) instead of regular salt. It’s a delicious and satisfying way to stay nourished during the fast!

Serving Suggestions

These roasted sweet potatoes are amazing as a side dish with almost anything! They pair perfectly with:

• Grilled chicken or fish
• Lentil soup
• A hearty salad
• Or simply enjoyed on their own!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. They’re also great cold in salads!

FAQs

Let’s answer some common questions:

What is the best way to tell if sweet potatoes are roasted properly?

They should be easily pierced with a fork and have a slightly caramelized exterior.

Can I roast sweet potatoes without a lid?

Yes, but they might take a little longer to cook and won’t be as moist.

What other oils can I use instead of ghee?

Coconut oil, olive oil, or avocado oil all work well.

How can I make this recipe ahead of time?

You can chop the sweet potatoes a day in advance and store them in the fridge in a bowl of water to prevent browning.

Is it better to peel sweet potatoes before roasting?

Not necessarily! The skin is edible and contains lots of nutrients. It’s really a matter of personal preference.