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cubed and roasted sweet potatoes on a sheet pan with a wooden spoon and fresh rosemary
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Rosemary Roasted Sweet Potatoes

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.
Prep Time10 mins
Cook Time30 mins
Course: Side Dish
Cuisine: American
Keyword: easy side, gluten free, healthy, roasted potatoes, rosemary
Calories: 129kcal
Author: Molly


  • 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.


If you don't have a large enough sheet pan you can use two smaller ones for this recipe!


Serving: 0.5cups | Calories: 129kcal | Carbohydrates: 23.4g | Protein: 1.9g | Fat: 3.6g