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Savory Roasted Sweet Potatoes

Sweet, savory and a deep garlic rosemary flavor with those delicious ROASTED edges is the REASON that Savory Roasted Sweet Potatoes is the perfect side dish to nearly any meal you serve!

up close of roasted edges of sweet potato

Why This Recipe Works

  • Fast
  • Easy
  • 6 Ingredients 
  • Throw it in the pan and forget it (for a few minutes anyway!!) 

Here’s How It’s Done

STEP 1. Chop your ingredients!

A chopped sweet potato on a cutting board with garlic and rosemary

STEP 2. Toss them in the pan with oil and then put them in the oven! It’s REALLY that EASY! 

baking sheet with sweet potato scattered

Frequently Asked Questions (FAQ’s)

Do I Need to Parboil the Sweet Potatoes Before Roasting? 

Nope! You sure don’t. Just chop and roast! If you PREFER to parboil, that’s fine, just make sure the potatoes are dry before roasting and shorten the roasting time significantly. 

Do I Need to Peel the Sweet Potatoes Before Roasting? 

Yes! You do! Sweet potatoes have exceptionally thick skin that just isn’t palatable at all.

Can I freeze Roasted Sweet Potatoes? 

You CAN freeze them, however, it is so easy to make them, that you are better off to just make them fresh. They will taste better and fresher. 

How Do I Reheat Roasted Sweet Potatoes? 

Put them on a sheet pan or on aluminum foil and broil them for a few minutes or bake them at 350 for about 10 minutes.

What Does This Recipe Go With? 

This recipe is really delicious with roasted pork loin, meat loaf, risotto or rice. Try something in a lovely green like asparagus or broccoli!

Of course, you can NEVER go wrong with the pinto bean!

Savory Roasted Sweet Potato ingredients on chopping board

TIPS and TRICKS for PERFECT Savory Roasted Sweet Potatoes

  • Chop the pieces of sweet potato to the same size so that they roast evenly. The smaller the piece, the quicker it will roast. Go for slightly larger than pencil eraser size.
  • If you don’t have Olive Oil, it’s perfectly fine to use vegetable oil or any cooking oil you have. 
  • OK to substitute preminced jarred garlic if that is what you have.
  • Chop the garlic to similar size pieces so that it roasts evenly and doesn’t burn the small pieces. 
  • Fresh rosemary is really essential for this recipe. The dried rosemary is too tough to work and you’ll be left with little bits of it in your mouth. It’s ewwww. 
  • The ESSENTIAL TIP is to spread the pieces out well on the pan so that they have enough room to cook. Air needs to be able to circulate around them. 
  • Chopped bacon (if you happen to have some is a brilliant addition to this recipe). 
  • When tossing in the oil on the pan, make sure that all the pieces get some oil. 
  • A DASH of cayenne pepper really helps this recipe as well, but some people are quite afraid of cayenne (try it if you are a tiny bit daring, you won’t be sorry)

PRO TIP:If you have a convection oven, turn on the convection function for the last 2 minutes, it really helps to brown them up nicely. If you DON’T have a convection function, turn on the broiler for the last 2 minutes and watch the sweet potatoes closely. 

If You Enjoyed This Recipe, You Might Also Enjoy These Other Sweet Potato Recipes! 

Sweet Potato Cobbler

How To Bake A Sweet Potato in the Microwave 

Sweet Potato Hash Browns

Canned Sweet Potato Casserole

Or ANY of our great Side Dishes!

YA’LL HELP ME OUT, OK?

Please leave me a comment and 5 STAR ( 🌟 🌟🌟🌟 🌟 )   review, I ALWAYS love to hear from you and your comments MAKE MY DAY! (Plus, it helps me out by letting everyone know that this is the place to find good recipes!)

cut up sweet potatos with sprig of rosemary and garlic on cutting board

Savory Roasted Sweet Potatoes

Easy, delicious and even GOOD for you sweet potatoes for people who don't like sweet potatoes.
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Roasted Sweet Potatoes, Savory Roasted Sweet Potatoes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 156kcal
Author: Loaves and Dishes

Ingredients

  • 2 Large Sweet Potatoes
  • 3 Tbs. Olive Oil
  • 1 ½ tsp. salt
  • 1 ½ tsp. pepper
  • 2 sprigs Rosemary
  • 2 cloves Garlic

Instructions

  • Preheat oven to 350
  • Cut sweet potatoes into 1 inch cubes and place into a large bowl
  • Mince garlic and Rosemary
  • Pour olive oil over the top of the potatoes
  • Pour salt, pepper, rosemary and garlic over the top of the potatoes and oil mix.
  • Using your hands mix and turn the sweet potatoes until all are coated with oil and herbs.
  • Pour out onto a large baking sheet and spread out so that potato pieces are not touching.
  • Bake for 20 minutes and then using a spatula, turn pieces to allow the other side to roast. Return to oven and bake for another 15-20 minutes until golden brown and soft when pierced with a fork.

Notes

  • Chop the pieces of sweet potato to the same size so that they roast evenly. The smaller the piece, the quicker it will roast. Go for slightly larger than pencil eraser size.
  • If you don't have Olive Oil, it's perfectly fine to use vegetable oil or any cooking oil you have. 
  • OK to substitute preminced jarred garlic if that is what you have.  
  • Chop the garlic to similar size pieces so that it roasts evenly and doesn't burn the small pieces. 
  • Fresh rosemary is really essential for this recipe.  The dried rosemary is too tough to work and you'll be left with little bits of it in your mouth.  It's ewwww. 
  • The ESSENTIAL TIP is to spread the pieces out well on the pan so that they have enough room to cook.  Air needs to be able to circulate around them. 
  • Chopped bacon (if you happen to have some is a brilliant addition to this recipe). 
  • When tossing in the oil on the pan, make sure that all the pieces get some oil. 
  • A DASH of cayenne pepper really helps this recipe as well, but some people are quite afraid of cayenne (try it if you are a tiny bit daring, you won't be sorry)
PRO TIP:If you have a convection oven, turn on the convection function for the last 2 minutes, it really helps to brown them up nicely. If you DON'T have a convection function, turn on the broiler for the last 2 minutes and watch the sweet potatoes closely. 

Nutrition

Nutrition Facts
Savory Roasted Sweet Potatoes
Amount Per Serving
Calories 156 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g5%
Sodium 753mg31%
Potassium 244mg7%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 3g3%
Protein 1g2%
Vitamin A 9222IU184%
Vitamin C 2mg2%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!

***This post originally appeared on the pages of Loaves and Dishes on October 10, 2014 and has been updated with “why this recipe works” “step by steps” “FAQ’s” “Tips and Tricks” an updated recipe card that includes, revised instructions, video, equipment, nutrition information and notes***

A VERSE TO SHARE

This is the day that the Lord has made; let us rejoice and be glad in it. ~ Psalm 118:24

 

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Recipe Rating




Noemi

Wednesday 26th of February 2020

Love how easy this is!!

Wendi Spraker

Wednesday 26th of February 2020

Thanks Noemi!

Moxie

Friday 2nd of February 2018

Looks wonderful!

Janet T

Thursday 24th of December 2015

I haven't tried your recipes yet, but for Christmas I'm making the Bacon Wrapped Pork Loin and the Baked Sweet Potatoes. I can't get to the store so I'm making spinach. Gotta search for some recipes, I'm sure that you have some. And while I have your attention, I found Scripture on one of your recipes, so you are my committed go to girl!

Wendi Spraker

Friday 25th of December 2015

Hi Janet! Great to meet you! I'm glad you are enjoying the site and I hope you will come back often! You should find scripture on all of my posts because not only is Jesus the reason for the season, in my life, He is the reason for every day. I just try to share the goodness with others. I'm hoping to lead by example rather than lead by strong arm tactics. You won't go wrong with bacon wrapped Pork Loin or baked sweet potatoes. If I were making spinach with my holiday meal - I would go one of a couple routes. A spinach salad with balsamic vinegar and some kind of sharp cheese like a bleu cheese or a goat cheese - YUM! and perhaps a fruit. Otherwise, I would make a creamed spinach. Love that stuff. I don't have a recipe for that here on my site - although that is a pretty good idea to do for a coming post. If you feel adventuresome, what I always do is saute some minced garlic in oil then wilt some spinach on top of that. In a separate pot, melt some butter. Then add some cream and parmesan cheese to my butter. Once the spinach is as wilted as I want it to be - I add the cream, butter, cheese mix to the spinach. YUM! So good. Anyway, I hope you find what you are looking for in recipes and your dinner sounds delicious!!! Let me know how it turns out. :)

Rebecca

Thursday 23rd of October 2014

Yummy! I will be trying these soon... so perfect for fall and winter! :)

wendi.spraker@yahoo.com

Thursday 23rd of October 2014

Thanks Rebecca! They are really super delicious! The salty, savory and sweet work so well together!

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