Baked Sweet Potato with Butter and Herbs – Easy Recipes for Dinner

You know those days when you just want dinner to feel like a warm hug? That’s exactly what baked sweet potatoes with butter and herbs bring to the table. They’re soft, silky, and perfectly sweet, with a savory twist that makes every bite feel cozy and homey. There’s something so soothing about slicing into a hot, fluffy sweet potato and watching the herby butter melt right in—it’s like magic happening in your kitchen. Plus, this recipe is ridiculously simple, so even busy weeknights can feel comforting without the fuss. Trust me, once you get the hang of this buttery, herby combo, you’ll want to make it again and again!

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 50–60 minutes
• Total Time: 60–70 minutes

Ingredients

For the Main Dish:

• 4 medium sweet potatoes (about 8 ounces each)
• 4 tablespoons unsalted butter, softened
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste

How I Make It

Step 1:

First, preheat your oven to 425°F. While it warms up, scrub the sweet potatoes well to remove any dirt, then poke a few holes in each with a fork—this helps steam escape and keeps them from bursting in the oven.

Step 2:

Rub each sweet potato lightly with olive oil and sprinkle a bit of salt over them. Place them directly on the oven rack or a baking sheet lined with foil to catch drips. Bake for around 50–60 minutes, or until a knife slides easily into the center.

Step 3:

While they bake, mix together the softened butter, chopped rosemary, thyme leaves, garlic powder, salt, and pepper in a small bowl. This herby butter is what makes the magic happen!

Step 4:

Once the sweet potatoes are tender, carefully slice each one open lengthwise. Fluff the inside with a fork to create a little bed for your herb butter.

Step 5:

Generously spread the herby butter over the hot sweet potato flesh. The heat will melt it perfectly, releasing those fragrant herb aromas all over your kitchen.

Step 6:

Serve immediately while everything is warm and cozy. Don’t forget to sprinkle a little extra fresh thyme on top for a pop of color and flavor!

Variations & Tips

• Swap rosemary and thyme for sage and parsley for a different herbal twist.
• Add a pinch of smoked paprika or cayenne to the butter for a little smoky heat.
• If you want faster cooking, microwave sweet potatoes for 5–7 minutes before baking to cut down time.
• Use brown sugar or maple syrup in the butter for a sweet-savory balance.
• For a vegan option, swap butter with olive oil or a plant-based butter substitute.
• Leftovers reheat beautifully in the oven at 350°F to bring back that soft, fluffy texture.

How I Like to Serve It

I usually pair these baked sweet potatoes with a simple green salad or some roasted chicken for an easy weeknight meal. They also make a fantastic side during cool fall evenings when you want something warm and filling but not heavy. During holidays, I love loading them up with extra herbs and serving alongside roasted veggies or turkey—it’s like a little celebration on the side of my plate!

Notes

• Store leftover baked sweet potatoes in an airtight container in the fridge for up to 3 days.
• To reheat, avoid the microwave if possible—oven reheating keeps the potato fluffy and warm.

Closing: This baked sweet potato recipe is one of those simple pleasures that always feels like a little kitchen win—warm, buttery, herb-scented comfort that never disappoints.