These simple Roasted Rosemary Sweet Potatoes are an easy, healthy, and flavorful side that goes great with any main dish.
My border collie, Boots, has a long list of irrational fears.
He’s afraid of the things you would expect a dog to be fearful of – thunder, fireworks, etc. But his list of wacky fears gets longer by the day.
I got him from the Arizona Border Collie Rescue when he was a year old (they found him wandering the desert in New Mexico) so I really have no idea what happened to him in those first 365 days of his life, but I would love to have him psychoanalyzed sometime.
He loves car rides, but he’s terrified of rumble strips and going above approximately 50mph. He crawls on top of me, shaking, at night when the heater in the house flips on.
He crawls on top of me, shaking, at night when the heater in the house flips on.
He runs into the other room as soon as anyone touches the flyswatter, which we can only assume is also the reason he is afraid of spatulas.
And he loves to be at my feet when I’m cooking in the kitchen (which can be quite inconvenient sometimes!), but he scurries away every time I chop sweet potatoes. Not when I chop chicken, onions, cabbage, or even regular potatoes…just sweet potatoes.
He’s such an adorable little weirdo.
How To Make Roasted Sweet Potatoes
Chop up your sweet potatoes (while sweet talking your timid border collie) and spread them out in an even layer on a rimmed baking pan.
I leave the skin on my sweet potatoes for two reasons.
One, because it adds a crunchy texture to the bites that I just love.
And two, for the extra boost of nutrients.
Drizzle the oil over the potatoes. Don’t worry if you aren’t an even drizzler (not that I would know anything about that…), you’ll mix it in more thoroughly soon!
Chop up your fresh rosemary.
You sure could use dried rosemary, but I’ve just found that is the one herb I just really don’t love using the dried version for, and fresh herbs taste better anyways!
Fortunately, my mom keeps a pot of fresh rosemary growing in her dining room, so I always grab some from her.
Sprinkle on the salt and pepper, then put it in the oven for the magic to happen.
Roasting caramelizes the sugar in the sweet potatoes, bringing out even more of their natural sweetness.
All of those beautifully browned bits are the most flavorful of all!
That’s all it takes to make the perfect side dish to go with everything from baked chicken breast to grilled steak.
Roasted Rosemary Sweet Potatoes also make a delicious salad topping and a perfect breakfast potato to go alongside your eggs.
They make a great potluck dish or even an afternoon snack. And they are versatile enough to go with just about anything!
- 2 large sweet potatoes (~ 2 1/2 pounds), cut into 1" cubes.
- 3 Tbs avocado oil or extra virgin olive oil
- 2 Tbs fresh rosemary, chopped
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- Preheat oven to 425 degrees.
- Mix potatoes, oil, rosemary, salt, and pepper together on a rimmed baking sheet.
- Roast 35-45 minutes, until browned.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 136Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 216mgCarbohydrates: 13gFiber: 2gSugar: 4gProtein: 1g
This information is just an estimate and may not be 100% accurate. Always double-check the nutritional information using your specific products and ingredients.