300+ Recipe Digital Cookbook
"I spent 10 years creating and testing recipes for this cookbook, it's my proudest creation!"
300+ Recipe Digital Cookbook
"I spent 10 years creating and testing 1000's of recipes for this cookbook, it's my proudest creation!"
- Mariel, Author & Founder
Rosemary. What a lovely little piece of heaven. It’s one of my favorite herbs. Did you know that in Latin “Rosemary” means the “dew of the sea”? Apparently rosemary, in various locations, needs no water other than the humidity carried by the sea breeze to survive. How pretty is that? I knew rosemary was romantic. It had to be. Its smell is hypnotizing and its taste is utterly attractive. Every time I buy this herb I know the meal I’ll use it for won’t be disappointing.
I should start growing my own, but honestly, I am a horrible plant keeper (my mother-in-law does, so maybe I should get some from her garden). I kill every plant I get. No joke. The plant I’ve managed to keep alive the longest only lasted 2 weeks. Whatevs. It’s not my strength. Not a big deal.
I had some rosemary left over from my Paleo Rosemary Bread I made the other day, and I wanted to prepare something delightful…something that would excite our taste buds. It had to be healthy and plenty good for us. Sweet Potatoes are always my default; they are hands down my preferred super food. Rosemary Sweet Potatoes it was. Roasted ones. Here’s a visual depiction of how the recipe went down:
Yum, these turned out just wonderful. Trust me, you won’t want to skip on making these Roasted Rosemary Sweet Potatoes. Serve them by themselves along with a favorite dip, or as a nice side dish to your favorite protein or salad.
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Roasted Rosemary Sweet Potatoes
- Total Time: 1 hr 5 mins
- Yield: 6 servings 1x
Description
These Roasted Rosemary Sweet Potatoes are easy to make and always comforting, they go amazing with most proteins or are great by themselves.
Ingredients
- 3 medium sweet potatoes, cubed
- 3 fresh rosemary branches, chopped
- 1/4 tsp sea salt
- 1/4 tsp fresh ground pepper
- 3 tbsp olive oil
- 2 garlic cloves, minced
Instructions
- Preheat oven to 400 F.
- Place sweet potatoes in a bowl, and toss with olive oil, rosemary, garlic, salt and pepper.
- Place ingredients on a baking sheet and bake for a total of 50 minutes, gently tossing them half way. Serve right away or refrigerate to pair with a future meal.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Side dishes
- Method: Roasting
- Cuisine: American
For anyone who makes these: you want to use a legit non-stick baking dish or somehow make your baking dish non-stick. You’d think ‘cos they’re covered in oil, there wouldn’t be any sticking… OH, there is majorrrrr sticking.
How many does this serve? I want to make this for a dinner party of 8
Hi Hannah! It should serve anywhere around 5-8 people. Maybe double the recipe just to make sure everyone gets enough?! If you have leftovers, you can save these in ziploc baggies in the fridge for about a week.
I made these last night and added a little olive oil to the bottom of the pan because of the prior post stating they stick… well mine had no problem with sticking at all… in fact I think I can go without adding extra olive oil to the pan.
They were a hit! My kids loved them! I loved them… and I dont like sweet potatoes much lol. Def going to be a staple in our household.
Hi Donna! That is so great to hear! 🙂 Thanks for your comment!
I have never made sweet potatoes or yams with the peel on…Is it tough? has anyone made them without peel?
thx
Hello.
Tried to buy you a cup of coffee but got an error msg from PayPal. Thanks for the recipe.
Hi Rene! That’s so sweet of you, thank you!! 🙂 It should be working now. 😉
Hi! Should my sweet potatoes be firm or slightly crunchy? Cooked them for the correct time but they aren’t soft as I expected.
They should be firm and slightly toasted on the edges. Not crunchy. 🙂
This recipe is absolutely great! I didn’t have enough time to cook it for 50 minutes, so popped it into the microwave in a glass baking dish and the mixture cooked (automatic sensor) for several minutes. Meanwhile I started the oven and when the microwave finished, I continued the roasting process for several more minutes. Our friends just loved it! Easy and delicious with NO sticking! Will marinate the next time, what flavors!
I just made this for dinner tonight and loved it! I added in brussels sprouts 10 mins into cooking and I highly recommend it. Thanks for the recipe 🙂
We fix this for our guests as a side dish at breakfast – so much better flavor than using other potatoes and healthier, too! Guests ask for the recipe which are happy to direct to this website.