Roasted Sweet Potatoes with Rosemary
Crispy-edged sweet potato wedges tossed with fresh rosemary and roasted until caramelized. A simple, savory side that goes with almost anything.
- Total time
- 40 min
- Servings
- 4
- Calories
- 180
- Protein
- 2g
Ingredients
- 2 large sweet potatoes
- 2 tbsp olive oil
- 1 tbsp fresh rosemary
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- 2
Scrub the 2 large sweet potatoes and cut them into 1-inch wedges or cubes—no need to peel.
- 3
In a large bowl, toss the sweet potato pieces with 2 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
- 4
Spread the sweet potatoes in a single layer on the prepared baking sheet. Do not overcrowd—use two sheets if needed for even browning.
- 5
Roast for 25–30 minutes, flipping halfway, until the edges are crispy and the centers are tender when pierced with a fork.
- 6
Serve hot, garnished with extra rosemary if you like.
Tools you’ll need
- baking sheet
- parchment paper
- large bowl
- knife
- cutting board
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