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+ servings

Thyme Parmesan Roasted Sweet Potatoes


  • 1 ½ Tbsp cornstarch (or arrowroot powder)
  • 2 medium sweet potatoes, peeled and cut into ¼" coins
  • 2 Tbsp coconut oil, melted but not hot (or olive oil)
  • 2 Tbsp fresh thyme leaves
  • ½ tsp fine-grain sea salt
  • ½ cup grated parmesan
  • pinch freshly ground black pepper


  • Preheat the oven to 450° F
  • Line a baking sheet with parchment paper.
  • In a large plastic bag, toss the sweet potato coins in the corn starch to coat. Transfer them to a large mixing bowl, drizzle the oil and toss to coat.
  • Add the thyme, salt, parmesan and a few grinds of black pepper and give it a couple more stirs to coat.
  • Transfer the coins to the parchment-lined tray and bake for 30-45 minutes, flipping halfway through so both sides get nice and crisp.
  • Serve with BBQ sauce, ranch dressing or dip of choice.