Roasted Sweet Potatoes
These easy Roasted Sweet Potatoes are great for dinners, meal prep containers, and all your salads and grain bowls. A touch of fresh rosemary infuses the whole dish with delicious flavor, and it's a recipe you'll reach for again and again.
Servings 4 servings (1 cup each)
Calories 258kcal
Ingredients
- 2 pounds sweet potatoes peeled and cut into 1/2-inch cubes (see note 1)
- 2 tablespoons olive oil
- 1 tablespoon minced fresh rosemary or thyme (see note 2)
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a large bowl, add sweet potatoes. Drizzle with olive oil and sprinkle with rosemary, salt, and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss until evenly coated. Spread in an even layer on the prepared baking sheet.
- Roast until the sweet potatoes are tender (when pierced with a paring knife) and starting to caramelize, about 30 to 40 minutes, stirring every 10-15 minutes.
Notes
- Sweet potatoes: Choose medium-sized, firm sweet potatoes that have smooth skin without cracks or spots. They should have a uniform color depending on the variety. Store at room temperature for up to one week. Scrub well before peeling.
- Rosemary: I love roasting vegetables with rosemary and thyme because their sturdy nature holds up well. Save some extra for garnish if you like a pop of bright green on your plate. Or, substitute 1 1/2 teaspoons dried herbs for the 1 tablespoon fresh.
- Yield: 2 pounds of sweet potato cubes yields about 4 cups roasted, enough for four 1-cup servings.
- Storage: Store leftovers covered in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 1 cup | Calories: 258kcal | Carbohydrates: 46g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 125mg | Potassium: 768mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32190IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 1mg