Crispy Accordion Sweet Potatoes with Garlic Herb Butter Tips, FAQ & printable recipe

Tips for success

For the crispest edges, make sure the sweet potatoes are completely dry before brushing with oil. Any moisture will steam the potatoes and prevent browning.

Also, use a generous hand with the oil—it helps conduct heat and promotes caramelization. If you have time, let the seasoned potatoes sit for 10 minutes before roasting to allow the flavors to penetrate.

The accordion cut opens up the potatoes, so they may spread out on the baking sheet. Arrange them with enough space between them to ensure even airflow.

If you're making a large batch, use two baking sheets or roast in batches. The garlic herb butter is best made fresh, but you can prepare it a day ahead and gently reheat before serving.

Variations

• Spicy Chipotle: Add 1/2 teaspoon chipotle powder to the olive oil mixture for a smoky heat. Drizzle with a lime crema (mix sour cream with lime juice) before serving.
• Maple Cinnamon: Swap the smoked paprika for 1/2 teaspoon ground cinnamon and add 1 tablespoon maple syrup to the olive oil. Omit the garlic herb butter and serve with a sprinkle of cinnamon sugar.
• Parmesan Crusted: After brushing with oil, sprinkle the potatoes with 1/4 cup grated Parmesan cheese before roasting. The cheese forms a crispy, savory crust. Omit the garlic herb butter and serve with a sprinkle of fresh parsley.
• Herb Lovers: Add 1 tablespoon of your favorite fresh herbs (such as oregano, sage, or chives) to the garlic herb butter. You can also mix some herbs into the olive oil for extra flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 375°F oven for 5-7 minutes to crisp up.

Freezer

Freeze cooked sweet potatoes in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.

Reheat

Reheat in a 375°F oven for 5-7 minutes or until hot and crispy. Avoid microwaving, as it will make them soggy.

Store leftover accordion sweet potatoes in an airtight container in the refrigerator for up to 4 days. The potatoes will lose their crispness, but they can be reheated in the oven or air fryer to restore some texture. The garlic herb butter can be stored separately in a jar in the fridge for up to a week.

You can cut the sweet potatoes up to a day in advance and keep them submerged in cold water in the refrigerator to prevent browning.

Pat them dry thoroughly before seasoning and roasting. The garlic herb butter can be made up to 3 days ahead and stored in the refrigerator; gently reheat it before drizzling.

Serving ideas

Serve these accordion sweet potatoes as a stunning side dish alongside roasted chicken, steak, or grilled fish. They also make a beautiful centerpiece for a vegetarian holiday meal.

The crispy edges and buttery herb sauce are sure to impress guests, and they're easy to customize with additional toppings like crumbled feta or a sprinkle of fresh herbs.

For a casual dinner, pair them with a simple green salad and some crusty bread to soak up the extra garlic butter. They also work well as a hearty appetizer or a snack, especially when cut into smaller portions. The leftovers can be chopped and added to salads or grain bowls for a flavorful boost.

Frequently asked questions

Recipe card

Crispy Accordion Sweet Potatoes with Garlic Herb Butter

Prep 15 minCook 30 minTotal 45 minServes 4

Ingredients

• 3 medium sweet potatoes
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp sea salt flakes
• 50 g butter, melted
• 3 cloves garlic, minced
• 1 tbsp chopped fresh rosemary & thyme

Instructions

1. Preheat the oven to 400°F (200°C). Scrub the sweet potatoes well and pat them dry. Place one sweet potato between two chopsticks on a cutting board, using the chopsticks as guides to prevent cutting all the way through. Make straight vertical cuts about 1/4 inch apart along the entire length of the potato. Flip the potato over and make diagonal cuts at a 45-degree angle, again using the chopsticks as guides. Repeat with the remaining sweet potatoes.
2. Gently stretch each accordion-cut sweet potato to open the folds slightly. In a small bowl, mix the olive oil, garlic powder, smoked paprika, and sea salt flakes. Brush the mixture generously over the entire surface of each potato, making sure it seeps into the cuts.
3. Place the seasoned sweet potatoes on a baking sheet lined with parchment paper, cut-side up. Roast in the preheated oven for 30 minutes, or until the edges are deeply caramelized and crispy, and the centers are tender when pierced with a fork.
4. While the potatoes roast, melt the butter in a small saucepan over medium heat. Add the minced garlic and chopped fresh rosemary and thyme. Cook, stirring frequently, for 2-3 minutes until the garlic is fragrant and the butter is foamy and lightly bubbling. Remove from heat.
5. Remove the roasted sweet potatoes from the oven and transfer to a serving platter. Immediately drizzle the hot garlic herb butter over the accordion folds, ensuring it seeps into every crevice. Serve hot, and enjoy the crispy, buttery, caramelized goodness.

Contains: milk

Estimated nutrition per serving

Calories

280

Protein

3 g

Carbohydrates

45 g

Fat

11 g

Automatic estimate from the ingredient list, not laboratory-verified.