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–+ servings
cubed and roasted sweet potatoes on a sheet pan with a wooden spoon and fresh rosemary

Rosemary Roasted Sweet Potatoes

5 from 1 vote
These Rosemary Roasted Sweet Potatoes are simple, flavorful, and the perfect addition to any meal. Whether it’s Thanksgiving, Christmas, or a cozy dinner at home, this recipe is sure to be a hit!
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Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 6
Author: Molly Thompson

INGREDIENTS

  • 2 Tablespoons olive oil divided
  • 2 lbs sweet potatoes about 3 large, peeled and cut into 1/2-inch pieces
  • 1 teaspoon kosher sea 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 sea salt, 1 teaspoon garlic powder, 1 Tablespoon fresh rosemary
  • Bake in the preheated oven for 28-32 minutes, flipping halfway through.

Notes

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

Nutrition

Serving: 0.5cups | Calories: 153kcal | Carbohydrates: 31g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 84mg | Fiber: 5g | Sugar: 6g | Vitamin A: 21460IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg
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