Roasted Sweet Potatoes

A bowl of roasted sweet potoates with a spoon resting in it.

These easy Roasted Sweet Potatoes are great for dinners, meal prep containers, and all your salads and grain bowls. A touch of fresh rosemary infuses the whole dish with delicious flavor, and it's a recipe you'll reach for again and again.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings servings (1 cup each)

Calories 258kcal

Author Meggan Hill

Ingredients

2 pounds sweet potatoes peeled and cut into 1/2-inch cubes (see note 1)
2 tablespoons olive oil
1 tablespoon minced fresh rosemary or thyme (see note 2)
Salt and freshly ground black pepper

US Customary - Metric

Instructions

Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
In a large bowl, add sweet potatoes. Drizzle with olive oil and sprinkle with rosemary, salt, and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss until evenly coated. Spread in an even layer on the prepared baking sheet.
Roast until the sweet potatoes are fork tender and starting to caramelize, about 30 to 40 minutes, stirring every 10-15 minutes.

Notes

Sweet potatoes: Choose medium-sized, firm sweet potatoes that have smooth skin without cracks or spots. They should have a uniform color depending on the variety. Store at room temperature for up to one week. Scrub well before peeling.
Rosemary: I love roasting vegetables with rosemary and thyme because their sturdy nature holds up well. Save some extra for garnish if you like a pop of bright green on your plate. Or, substitute 1 1/2 teaspoons dried herbs for the 1 tablespoon fresh.
Yield: 2 pounds of sweet potato cubes yields about 4 cups roasted, enough for four 1-cup servings.
Storage: Store leftovers covered in an airtight container in the refrigerator for up to 4 days.

Nutrition