Method

1. 01

   Preheat oven to 425°F. Line a large baking sheet with parchment paper.

2. 02

   In a small saucepan, melt butter over medium heat. Add thyme sprigs and garlic cloves. Swirl occasionally until the butter turns golden brown with a nutty aroma, about 5 minutes. Remove from heat and let cool for 1 minute.

3. 03

   Pour the brown butter (straining out large solids if you prefer, or leaving them in) into a large bowl. Add olive oil and whisk to combine.

4. 04

   Toss sweet potato wedges in the brown butter mixture until evenly coated. Spread in a single layer on the prepared baking sheet, cut-side down. Season with sea salt and black pepper.

5. 05

   Roast at 425°F for 25 to 30 minutes, until the edges are caramelized and the flesh is fork-tender. Serve warm.