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!

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!

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

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!

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!

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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