Simple Herbed Roasted Yam
Crispy on the outside, tender and sweet on the inside — these herbed roasted yam wedges are the easiest side dish you'll ever make. Tossed with olive oil, garlic, and a simple blend of dried herbs, then roasted until golden and caramelized. A reliable weeknight staple that pairs beautifully with grilled meats, roasted chicken, or a fresh green salad.
For 4 servings
- prep
Preheat the oven and prep the baking sheet.
1.Preheat the oven to 425°F (220°C).2.Line a large rimmed baking sheet with parchment paper. - prep
Cut the yams into wedges.
Peel the yams and cut them lengthwise into 1-inch thick wedges. Aim for uniform size so they roast evenly.
TIPKeep the wedges similar in thickness — thin pieces burn while thick ones stay undercooked. - mix
Toss yams with oil and seasonings.
1.Place the yam wedges in a large bowl.2.Drizzle with olive oil and add minced garlic, rosemary, thyme, salt, and black pepper.3.Toss well until every wedge is evenly coated. - roast
Arrange on the baking sheet in a single layer.
Spread the seasoned yam wedges on the prepared baking sheet. Make sure they are in a single layer with space between each piece — overcrowding steams them instead of roasting.
TIPPlace the wedges cut-side down for maximum caramelization. - roast · ~30 min
Roast until golden and tender.
1.Roast in the preheated oven for 15 minutes.2.Flip each wedge with a spatula.3.Continue roasting for another 12 to 15 minutes, until the edges are browned and crispy and the inside is fork-tender.TIPDon't flip too early — let the underside develop a good crust first. - serve
Serve hot.
Transfer the roasted yam wedges to a serving platter. Taste and adjust salt if needed. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut wedges to a uniform 1-inch thickness to ensure even roasting.
- 2Arrange wedges cut-side down on the baking sheet for maximum caramelization.
- 3Do not flip the wedges too early; let the underside develop a good crust first.
- 4Use a large rimmed baking sheet and leave space between wedges to avoid steaming.
- 5For extra crispiness, soak the cut yams in cold water for 30 minutes, then dry thoroughly before tossing with oil.
- 6Leftover roasted yams can be reheated in a hot oven or air fryer to restore crispness.
Adapt it for your goals.
Spicy smoky
Add ½ teaspoon smoked paprika and a pinch of cayenne pepper to the herb mix for a warm, smoky kick that complements the sweet yam.
lemon herbLemon-herb
Swap dried rosemary and thyme for 1 tablespoon fresh lemon zest and 2 tablespoons chopped fresh parsley after roasting for a bright, fresh finish.
maple glazedMaple-glazed
Drizzle 1 tablespoon maple syrup and a pinch of cinnamon over the wedges before roasting for a sweeter, dessert-like side dish.
garlic parmesanGarlic-parmesan
Toss the hot roasted wedges with 2 tablespoons grated Parmesan cheese and extra minced garlic for a savory, umami-packed variation.
cumin corianderCumin-coriander
Replace rosemary and thyme with 1 teaspoon ground cumin and 1 teaspoon ground coriander for a warm, earthy flavor profile that pairs well with Middle Eastern dishes.
Why this is on our healthy list.
Rich in Vitamin A
Orange-fleshed yams are packed with beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Good Source of Fiber
Yams provide dietary fiber that supports digestion and helps maintain steady blood sugar levels.
Low in Saturated Fat
This dish uses only a small amount of olive oil, keeping saturated fat low while adding heart-healthy monounsaturated fats.
Frequently asked questions
Yes, sweet potatoes are a direct substitute and will yield very similar results — just look for orange-fleshed sweet potatoes for the same sweetness.
