Yahoo is using AI to generate takeaways from this article. This means the info may not always match what’s in the article. Reporting mistakes helps us improve the experience.

Yahoo is using AI to generate takeaways from this article. This means the info may not always match what’s in the article. Reporting mistakes helps us improve the experience.

Yahoo is using AI to generate takeaways from this article. This means the info may not always match what’s in the article. Reporting mistakes helps us improve the experience. Generate Key Takeaways

Finding healthy, delicious, quick recipes can be a daunting task. I often feel stuck in a rut, reaching for the same options day after day, and by dinnertime, inspiration is in short supply, which leads to some not-so-healthy food choices.

But every now and then, a recipe comes along that completely changes things, and this one did just that. Content creator Miranda (@mirsmacros) shared a simple idea for roasted sweet potatoes and commenters were immediately on the case. “These look insanely good,” said one person. “Y-U-M!!!!” added another. “This is absolute genius,” shared someone else.

What was all the excitement about? Instead of chopping the potatoes or slicing them into wedges, Miranda used a veggie peeler to make piles of sweet potato ribbons, then finished them with some delicious-looking herb butter. Yes, please!

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After watching the video, I knew I definitely had to give these potatoes a try. And not only did I love these, but even my kids, who don’t usually like sweet potatoes, devoured them and asked me to make more. That’s a serious win in my book! The recipe was easy and delicious and even, dare I say, fun to make. Here’s how to make this dish at your house, plus some tips and tricks from Miranda herself.

Related: My Husband Cracked the Code to the Best-Ever Roasted Carrots

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How to Make Roasted Sweet Potato Ribbons

Miranda explained that this recipe was born out of a need to make sweet potatoes more exciting.

“Standard potato chunks were getting pretty daunting to eat, especially when they turn to mush, so I was trying to switch it up a little bit!” she tells Parade. “Not to mention, you don’t have to karate chop a knife through a big sweet potato!”

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Instead of chunks or wedges, Miranda uses a potato peeler to create ribbon-like strips that roast up into tender, crispy bites. They’re light, flavorful and a refreshing change from the usual potato sides.

I followed her directions, peeling an entire sweet potato, tossing the ribbons with a bit of salt, and baking them for about 15-20 minutes until the edges began to crisp. She topped her potato ribbons with warm, homemade garlic butter and I love garlic butter, so that was a must-make!

For the butter, I placed half a stick of butter, chopped fresh garlic and salt in an oven-safe bowl and placed it on the sheet pan next to the sweet potato ribbons. The butter melted as the ribbons cooked. (Side note: I used an old, beat-up baking sheet, thinking this recipe would be messy, but the sweet potatoes didn’t stick to the pan.)

Once the potato was cooked, Miranda added fresh parsley to hers, but because I didn’t have any on hand, I swapped in Italian seasoning and it was still delicious. This reminded me of a side dish at my favorite upscale restaurant, but it costs a fraction of the price to make it at home.

Related: How to Make Roasted Potatoes 10x Better, According to Gordon Ramsay

Tips for Making Roasted Sweet Potato Ribbons

The beauty of this recipe is its simplicity, but Miranda shared some great tips for getting the best texture. “In the video, they aren’t perfectly crispy, but after remaking them, I have some tips,” she says.

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When we asked her what she’d recommend, she shared the following:

• If you want extra crispy potato ribbons, cook them in the air fryer.

• Don’t overcrowd the pan. Ideally, you want a single layer of peels.

• Lightly spray oil on the sheet pan and on top of the ribbons. “You don’t want them dripping in oil,” she explains.

Miranda also suggested adjusting the temperature based on the thickness of your potato ribbons. “Cook them anywhere between 400° and 450°, depending on thickness,” she shares. “The higher the heat, the more likely the edges are to burn. And pat them dry with a paper towel after peeling. The less water in them, the better.”

I tried a few of these tweaks myself, such as spritzing the ribbons with oil after patting them dry, and I can confirm they make all the difference. The peels crisped up beautifully without burning, but they were still tender, and the flavor was incredible.

Related: Life-Changing, Extra-Crispy Roasted Potatoes

Flavor Variations to Try

While garlic butter and parsley (or Italian seasoning, in my case) are a classic combination, Miranda has already experimented with other flavors.

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“I’ve made an Asian sesame version using Japanese sweet potatoes, and from popular demand in the comments, I’ve sprinkled on brown sugar and pecan pieces for a sweet version as well!” she says.

This recipe is endlessly adaptable, which makes it perfect for weeknight dinners or entertaining. A savory version would be great with roast chicken or grilled fish, while a sweeter version could make a fun snack. “They’re a perfect side for a Sunday dinner, although I definitely ate at least half the pan on their own after I first made the recipe,” says Miranda.

I ate them as a whole meal because they were that good!

Related: The Mississippi Way to Make Potato Casserole 10x Better

Why This Recipe Works

There’s something about the balance of texture and flavor that makes these sweet potato ribbons so satisfying. They’re crisp on the edges, soft in the middle and packed with flavor from the garlic butter. Plus, they’re a healthy and budget-friendly way to use up a sweet potato.

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For me, the biggest surprise was how much my kids loved them. They normally turn their noses up at sweet potatoes, but this recipe was a hit. That alone makes it a keeper in my kitchen, and one I’ll definitely be making again.

Up Next:

Related: What Happens to Your Blood Pressure When You Eat Sweet Potatoes Every Day?

Source:

• Miranda, the content creator behind @mirsmacros.

This story was originally reported by Parade on Sep 27, 2025, where it first appeared in the Food & Drink section. Add Parade as a Preferred Source by clicking here.