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Rosemary Roasted Sweet Potatoes

A delicious and simple side dish featuring sweet potatoes roasted to perfection with fragrant rosemary.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large sweet potatoes, peeled and cubed Cut into uniform pieces for even cooking
  • 2 tablespoons olive oil Extra virgin olive oil is recommended
  • 2 teaspoons fresh rosemary, finely chopped Substitute with other herbs if desired
  • 1 teaspoon garlic powder Adjust to taste
  • to taste Salt and pepper Use freshly ground pepper for better flavor

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Peel and cube the sweet potatoes into bite-sized pieces. Try to keep the sizes uniform for even cooking.
  3. In a large bowl, toss the cubed sweet potatoes with olive oil, chopped rosemary, garlic powder, salt, and pepper until well-coated.
Cooking
  1. Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper.
  2. Place the baking sheet in the oven and roast for about 25 minutes or until they are golden and tender, turning them halfway through for even cooking.
Serving
  1. Remove the sweet potatoes from the oven, allow them to cool slightly, and serve warm.

Notes

Leftover sweet potatoes can be stored in the refrigerator for up to 5 days. They freeze well; ensure to freeze in a single layer initially.