Rosemary Roasted Sweet Potatoes


Autumn, Meatless, Sides / Tuesday, November 10th, 2009

Baked sweet potatoes loaded with whipped butter, brown sugar and cinnamon. Sweet potato casseroles topped with sugary pecans or marshmallows. Sweet potato pies.

Our first inclination with sweet potatoes is to go sweet, but they’re so much more interesting with a few tablespoons of olive oil and a pinch or two of kosher salt.

These Rosemary Roasted Sweet Potatoes are a lighter, more nutritious variation on the Crunchy Roasted Rosemary Potatoes I posted last winter. The preparations and ingredients are almost identical, but the sweet potato version offers a complex carb with actual fiber and beta carotene.

I like to focus on these nutritional facts while I’m sifting for the really crunchy ones.

There’s just something about the way the earthy tang of those blistered sweet potatoes and the woodsy flavor of the rosemary complement each other. Add a big handful of toasted chopped walnuts to the mix, and you have a unique sweet potato side that won’t give you cavities.

Rosemary Roasted Sweet Potatoes

Adapted from Bob Greene’s “The Best Life Diet”

Serves 4

  • 2 pounds sweet potatoes (about 2 large), peeled and cut into small chunks
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh rosemary (more, if you like)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • Nonstick cooking spray
  • 1/4 cup walnuts or pecans, toasted and chopped (optional)
  1. Preheat the oven to 425 degrees F.
  2. In a large bowl, toss the potatoes with the oil, rosemary, garlic, salt and pepper. Place in a single layer on a large baking sheet coated with nonstick spray.
  3. Bake until the potatoes are cooked through and golden, about 30 minutes. Season to taste. Serve with toasted nuts, if desired.

16 thoughts on “Rosemary Roasted Sweet Potatoes

  1. I love sweet potatoes, sans the marshmallow topping. Yours looks simple, delicious, not to mention healthy. YUMMY!! I would have to maybe plop on a little butter.

  2. Oooh, will have to try this. I work for a sweet potato company and am always looking for new recipes, especially ones that don't add lots of sugar. My favorite way to eat a sweet potato is baked with pepper and butter, but this sounds like a nice change. Thanks

  3. Roasted sweet potatoes are my go-to. Once this season comes around I cannot get enough of them, I am always glad to see others appreciating them as well.

  4. Great idea! I always think of sweet potatoes as a holiday food, but what a great way to incorporate them into the weekly menu without fuss! Thank you!

  5. Do you think my mom would mind if I brought my own sweet potatoes? Hers are always the super sweet marshmallow kind and although I love those toasty gooey devils but this year I will try your recipe. Thanks for sharing!

  6. Well, dang, Rebecca! Why'd you have to go there? Now I'll feel like I have to get in some savory with sweet potatoes and forego the marshmallows. :)

    I do have to admit they look good and I love the crispy bits of everything.
    ~ingrid

  7. I've never made sweet potatoes with marshmallows, but do like them with maple for the holidays. I do like this version though and while Thanksgiving is long past for us canucks, I've still got lots of sweet potato left in me. I'll be making this soon.

  8. I'm so glad I stumbled upon this! I have some sweet pototoes on the counter and have been wondering what I'll make with them. This looks delicious.

Comments are closed.