Roasted Sweet Potatoes with Rosemary

Roasted Sweet Potatoes

You may have noticed in some of my other posts that I really LOVE roasted vegetables. While I eat my veges cooked just about any way, roasted with a little olive oil and seasonings is a really nice treat! Almost everyone in the family loves sweet potatoes. I say almost because they are not Cal’s favorite, although if I do not specify what they are, he tends to eat them. Still, they are not his favorite and I really can’t complain because he loves just about every other vege out there, including beets and Brussels sprouts which I think might be a challenge for some kids. So, while Cal is away on a camping trip, we are having roasted sweet potatoes for dinner.

These are really easy to make. Chop the sweet potatoes into bite sized pieces and add to a large bowl. I like to leave the skins on because I think they have lots of good fiber in them. If you like yours peeled, that’s fine too.

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Just a tip when cutting round things – cut a slice off then turn it flat side down so that your are not fighting with the “roundness” of the sweet potato. It’s safer too.

Roasted Sweet potatoes 1

Once the sweet potato chunks are in a large bowl, pour in 3 Tbsp. of olive oil and toss. Add salt, pepper, garlic, and rosemary, then toss well to coat evenly.

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Spread onto a cookie sheet.

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Put the tray in the oven and turn the heat to 425 degrees. Bake for about 30-35 minutes, depending on how well done you like them. I find this method of no pre-heating works best, but if you want to pre-heat, these will take about 1 hour to get nice and carmelized. Something about the quick heat-up gives the veges a jumpstart that makes them cook up nice and crispy.

Roasted Sweet Potatoes

Roasted Sweet Potatoes with Rosemary
Delicious roasted sweet potato recipes with fresh rosemary.
  • 5-6 medium sized sweet potatoes, washed or peeled
  • 3 Tbsp. olive oil
  • 3 Tbsp. fresh rosemary or 2 tsp. dried rosemary
  • ½ tsp. garlic powder
  • 2 tsp. salt
  • freshly ground pepper to taste
  1. Chop the sweet potatoes into bite sized pieces.
  2. Add the sweet potatoes to a large bowl.
  3. Add the oil and toss.
  4. Add the seasonings and mix until evenly coated.
  5. Spread on a baking sheet and bake at 425 degrees for 30-35 mins if starting from a cold oven or 1 hour if pre-heated.