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Roasted Almond Sweet Potatoes

Roasted Almond Sweet Potatoes


  • 4 medium sweet potatoes, peeled and cut into 1-inch-thick cubes
  • 3 tablespoons olive oil
  • 4 large garlic cloves, minced 
  • 1/3 cup fresh thyme leaves, plus 6 thyme springs for garnish
  • 1/2 teaspoon kosher salt (optional)
  • 1/2 cup slivered California Almonds


Preheat oven to 450 F.  In a large mixing bowl, combine all ingredients and toss. Arrange potato slices into a single layer on a heavyweight rimmed baking sheet or in a 9x13 inch baking sheet.  Place on the top rack of the oven and roast until tender and slightly browned, about 40 minutes.

On another baking sheet, spread out the slivered almonds.  Place in the oven and toast until slightly browned, about 8-10 minutes.

Remove the almond baking sheet and the sweet potatoes. Mix together in a serving brown and garnish with thyme springs.  Serve warm or at room temperature. 

Makes 6 to 8 servings.

Courtesy of the Almond Board of California