Description
Follow this simple method to get tender, soft sweet potatoes with perfectly caramelized and crispy edges. This recipe uses garlic and rosemary for a savory side dish.
Ingredients
Scale
- 2 large sweet potatoes, scrubbed and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary, crushed slightly
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a large baking sheet with parchment paper for easier cleanup.
- In a large bowl, toss the sweet potato cubes with the olive oil until they are evenly coated.
- Sprinkle the garlic powder, dried rosemary, salt, and pepper over the potatoes. Toss again until all spices adhere to the potatoes.
- Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to ensure crisping.
- Roast for 20 minutes.
- Remove the pan from the oven and flip the potatoes using a spatula.
- Return to the oven and roast for another 10 to 15 minutes, or until the edges are deeply browned and crispy and the centers are tender when pierced with a fork.
- Serve immediately as a side dish.
Notes
- For extra crispiness, ensure your oven is fully preheated before placing the potatoes inside.
- If you prefer a sweeter profile, substitute the rosemary and garlic powder with 2 tablespoons of maple syrup and 1/2 teaspoon of ground cinnamon, added before roasting.
- If you want to make this a honey roasted sweet potatoes variation, toss with 1 tablespoon of honey during the last 5 minutes of cooking.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10
- Sodium: 350
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 5
- Protein: 3
- Cholesterol: 0