These healthy roasted sweet potatoes have a crispy outside and a soft and tender interior. The aromatic rosemary with sea salt and olive oil are the perfect addition to this simple side dish.
Before we dive deep into how to make roasted sweet potatoes, let’s chat about what sweet potatoes to buy!
How to choose the right sweet potato for roasting:
- While sometimes sweet potatoes are labeled “yams” in the grocery store, they actually aren’t yams. True yams are starchy and white-fleshed, most commonly found in tropical countries. You can find true yams at international grocery stores, not your typical Kroger.
- Look for small-medium sweet potatoes which tend to be more sweet and creamy than their larger friends (who are a little more starchy).
- The skin should be firm, smooth and even-toned. Avoid picking ones with growths or spots.
- In general, the deeper the color, the more rich it is in the anti-oxidant, beta-carotene. So the darker the better!
- Avoid tan or purple sweet potatoes because they’re more dry and stick to the red and orange varieties known as the “moist” sweet potatoes.
- The two best sweet potato varieties are Red Garnet (my favorite) and Jewel.
- We like to buy organic sweet potatoes if possible because they’re grown without pesticides etc. At our grocery store they’re about 90 cents more a pound.
Roasted Sweet Potato FAQ:
Is roasted sweet potato healthy?
This recipe, and almost every other roasted sweet potato recipe is healthy! Sweet potatoes are rich in anti-oxidants and fits well into an anti-inflammatory diet. They’re naturally gluten free and a great healthy carb.
Do you need to peel sweet potato?
Peeling your sweet potatoes is completely a personal preference. I choose not to peel mine because the skin is a great source of fiber and potassium. Plus peeling is one more step! The texture and flavor is great either way. Just make sure you thoroughly wash and dry the potato first.
Do you need to parboil sweet potatoes before roasting?
Parboil simply means partially boil the sweet potatoes before roasting. It’s typically done when the sweet potatoes are going in a recipe with other ingredients that need cooked. This is because they typically take longer to cook than other ingredients so partially cooking them ebforehand helps even cooking.
Because these sweet potatoes are the star of this dish, I recommend not parboiling for that reason and because it saves an extra step and dish to clean.
Is it better to roast or boil sweet potatoes?
Boiling sweet potatoes are great for recipes like mashed potatoes or sweet potato casserole. But if you’re planning to eat them cubed or cut into chunks as a side dish, roasting is the far better option. The outsides get crispy and caramely with a tender center.
Why are my roast sweet potatoes soggy?
Make sure your potatoes aren’t overlapping on the pan. This can create steam, causing your potatoes to get soggy.
How to roast sweet potatoes:
Cube sweet potatoes into 1/2 inch pieces then toss with tapioca flour (or cornstarch), sea salt, pepper, garlic powder, fresh chopped rosemary and olive oil. Bake at 425°F for 30 minutes, stirring every 10 minutes. Broil for 2-3 minutes at the end if desired.
- Try to cube your pieces into small, 1/2 inch cubes that are all even. Even sizes of sweet potatoes result in more even cooking.
- Use an extra large baking sheet! This 21×15 inch baking sheet is a great option. You don’t want your potatoes to overlap or they could become soggy.
If you love this recipe as much as I do, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
Looking for more sweet potato recipes?
- Sweet Potato Salad [Vegan]
- Scalloped Sweet Potatoes [Paleo|Whole30]
- Loaded Sweet Potato Nachos
- Healthy Sweet Potato Toast [4 ways!]
- 2 Ingredient Sweet Potato Gnocchi
Rosemary Roasted Sweet Potatoes
- 2 lbs 4 medium sweet potatoes, cut into 1/2 inch cubes
- 2 tablespoons olive oil
- 1 teaspoon coarse sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoons freshly chopped rosemary
- 1 tablespoon tapioca flour
- Preheat the oven to 425°F (220°C). Line a very large baking sheet with a silpat mat or foil and set aside.
- Cube your potatoes if you haven’t already, then place them on the prepared baking sheet. Drizzle with olive oil and sprinkle with all of the spices and tapioca flour. Stir well with a rubber spatula or use your hands to coat well. Bake in the preheated oven for 30 minutes, stirring every 10 minutes. Broil for 2-3 minutes at the end for more crisp if desired.