Rosemary Sweet Potatoes
These rosemary sweet potatoes are roasted until golden and caramelized, with crisp edges and tender centers. Flavored with fresh rosemary and garlic, they make the perfect holiday side dish for Thanksgiving, Christmas, or any cozy dinner.
PRINT RECIPE
PIN RECIPE
Servings: 6
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
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
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!
