Why This Easy Side Dish Belongs on Your Table
- Perfect holiday side dish: Elegant enough for Thanksgiving & Christmas, but easy enough for weeknights.
- 5 simple ingredients: Sweet potatoes, rosemary, olive oil, salt, and garlic powder—that’s it!
- Crispy & caramelized: Roasting brings out their natural sweetness.
- Great for meal prep: Easy to make ahead and reheat beautifully.
- Customizable: Try garlic, honey, or parmesan for a twist!
Need another vegetable side dish for the holidays? Try roasted root vegetables, roasted broccoli and carrots, or rainbow roasted carrots!
Serve these oven roasted sweet potatoes with grilled burgers, add them to your chicken enchiladas (sans rosemary) or make them for your kiddos with these healthy chicken nuggets.
Ingredients You’ll Need
- Sweet potatoes – Naturally sweet and rich in nutrients.
- Olive oil – Helps them roast to crispy perfection.
- Fresh rosemary – The star ingredient! Adds deep, herby flavor.
- Salt and garlic powder – Enhances the natural sweetness of the potatoes.
How to Make Rosemary Sweet Potatoes
- Chop the sweet potatoes into bite-sized cubes for even roasting and place them on a baking sheet with olive oil, rosemary, salt, and garlic powder.
- Toss the potatoes to coat in olive oil and seasoning and then spread them out in an even layer on the baking sheet.
- Roast at 400°F. Spread evenly on a baking sheet and bake for 30-35 minutes, flipping halfway through.
- Serve & enjoy! Garnish with extra fresh rosemary and serve warm.
Tips for the Best Roasted Sweet Potatoes
- Cut evenly: Uniform pieces cook at the same rate.
- Don’t crowd the pan: Too many potatoes = steaming instead of crisping.
- Use fresh rosemary: The flavor is much stronger than dried.
- For extra crispiness: Roast at 425°F for more caramelization.
How to Store & Make Ahead
Make ahead: Prep the potatoes in advance and roast just before serving.
Fridge: Store in an airtight container for up to 4 days.
Reheat: Warm in the oven at 350°F for 10 minutes to keep them crispy.
More Sweet Potato Recipes
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Rosemary Sweet Potatoes
Save this Recipe!
Ingredients
- 2 Tablespoons olive oil divided
- 2 lbs sweet potatoes about 3 large, peeled and cut into 1/2-inch chunks
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 Tablespoon fresh rosemary finely chopped
Instructions
- Preheat the oven to 425°F. Grease a large sheet pan with 1 Tablespoon of olive oil.2 Tablespoons olive oil
- Add the cubed sweet potatoes to the sheet pan. Drizzle with the remaining Tablespoon of olive oil and sprinkle with salt, garlic powder, and fresh chopped thyme. Toss to coat and spread them out in an even layer. Make sure they aren't overlapping or you'll end up with steamed potatoes.2 lbs sweet potatoes, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 Tablespoon fresh rosemary
- Bake in the preheated oven for 28-32 minutes, flipping halfway through.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes, but fresh is best for holiday flavor. If using dried, start with 1 teaspoon.
Peeling is optional! The skins crisp up nicely if you prefer to leave them on.
Yes! Cube and season the potatoes up to 24 hours in advance, then roast just before serving.
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