Thin slices of sweet potatoes roasted on a skewer and basted with garlic butter! A great side dish for your holiday table.
I wish sweet potatoes received year round recognition instead of only at the holidays! With so many great recipes available, sweet potatoes should be on the table everyday. Why?
- They’re low glycemic, which is great for my daughter who has type 1 diabetes.
- Rich in vitamin C and vitamin E.
- High fiber, so ideal for digestion.
- High in magnesium and potassium which helps regulate blood pressure.
My sweet potato mash with fresh herbs and chicken and sweet potato casserole are two of my favorites from the blog. Both are perfect comfort food recipes and easy to make! For this recipe though, I decided to make roasted sweet potatoes and ended up doing it with thin slices of sweet potato roasted in the oven on metal skewers. As they roast in the oven the sweet potatoes are basted with garlic chive butter and turned every so often to create an even caramelized taste. To serve, just slide them off the skewers and pass the plate around the table. People will love these!
Making Roasted Sweet Potatoes On Skewers.
You’ll need metal skewers usually used on a BBQ grill. Once you’ve sliced the sweet potatoes thinly, they need to be threaded onto the skewers. I found the easiest way to do this was laying each slice on a cutting board and piercing the center with the skewer. This creates a small hole in the sweet potato which then makes it easier for you to slide it further up the skewer. It’s just like making a roasted sweet potato kebab.
Sweet potatoes can be all sorts of strange shapes but try and buy large sweet potatoes and not long skinny ones. When you slice them, you’ll have decent sized circles to build your skewer.
Cooking Your Sweet Potato Skewers.
We want to cook these low and slow making them tender and caramelized. Turning 2-3 times while cooking is needed creating an evenly cook skewer. Each time you turn them, they’ll also need a good baste with the garlic and chive butter and towards the end of cooking any leftover butter should be added on top or drizzled over them before they re served.
Some common questions about sweet potatoes.
Can I eat the skin?– Yes, in fact the skins are really nutritious. Make sure to wash them before and pat dry with a paper towel.
What is better, boiling or roasting? Both are good ways to cook them but roasting will keep more of the nutrients than boiling.
Are sweet potatoes and yams the same thing? Yams are more like regular white potatoes and sweet potatoes have the orange flesh. Check out this post which explains the differences in greater detail.
Are sweet potatoes really sweet? Not really but they do have a slightly sweeter taste than a regular white potato.
Are sweet potatoes gluten free? They are GF but not keto friendly.
Do sweet potatoes need to be refrigerated? If I know I’ll be using them within 2-3 days I’ll keep them covered and not refrigerated. But any longer and I like to store them in the fridge until it’s time to use them.
Take a look at these other sweet potato recipes you might like!
- Sweet potatoes with tempeh
- Sweet potato gratin
- Baked sweet potatoes with veggie chili
- Sweet potato chowder with bacon
- Braised short ribs with sweet potato mash
Roasted Sweet Potato Skewers
- 3 lg round sweet potatoes
- 1/2 cup olive oil divided
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3/4 cup unsalted butter, melted
- 2 tbsp chives, chopped
- 1 1/2 tbsp minced garlic
- Preheat the oven to 350 degrees F. Line a large baking pan with parchment paper or foil.
- Wash and peel the sweet potatoes and slice them very thin circles transferring them to a large bowl.
- Once all of the sweet potato slices are in the bowl add 1/4 cup of the olive oil, salt and pepper.
- With your hands, mix the oil and seasoning through the slices of sweet potato making sure they get well coated.
- Take your metal skewers and begin threading each slice onto the skewer.
- Make sure the slices are very close to each other but not quite touching.
- Once the skewers are full lay them on the prepared pan and drizzle the remaining olive oil over them.
- Mix the melted butter, chives and garlic together.
- Brush the sweet potatoes generously with the butter.
- Roast the sweet potato skewers in the oven for 1 hour making sure to turn then every 20 minutes and brushing with more butter each time.
- Check the sweet potatoes by piercing with a sharp knife, they should be tender.
- Transfer the slices from the skewers to a large plate and serve with any leftover garlic butter.
completely on board with your appreciation of sweet potatoes and all of their fine points, I also love how thiy taste! Great idea skewering them too, thank you!