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98% would make again

Rosemary Roasted Sweet Potatoes

Tasty Team

Inspired by food.com

Ingredients

for 4 servings

  • 3 sweet potatoes
  • 2 tablespoons oil
  • 1 tablespoon dried rosemary
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • fresh parsley, chopped, for serving

Nutrition Info

  • Calories 234
  • Fat 7g
  • Carbs 41g
  • Fiber 6g
  • Sugar 12g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200ºC).
  2. Slice the top and bottom off of the sweet potatoes, and slice potatoes in half crosswise. Rest each half on the broader end, then slice 3 times vertically and horizontally. Turn the potatoes on their side and make 4 or five more slices, to form cubes.
  3. Transfer the sweet potatoes to a baking sheet, then add the oil, rosemary, salt, and pepper. Toss to coat evenly.
  4. Bake for 35-40 minutes, until the sweet potatoes are tender and starting to brown around the edges.
  5. Let cool for 5 minutes. Garnish with chopped parsley before serving.
  6. Enjoy!

Ingredients

for 4 servings

  • 3 sweet potatoes
  • 2 tablespoons oil
  • 1 tablespoon dried rosemary
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • fresh parsley, chopped, for serving

Nutrition Info

  • Calories 234
  • Fat 7g
  • Carbs 41g
  • Fiber 6g
  • Sugar 12g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200ºC).
  2. Slice the top and bottom off of the sweet potatoes, and slice potatoes in half crosswise. Rest each half on the broader end, then slice 3 times vertically and horizontally. Turn the potatoes on their side and make 4 or five more slices, to form cubes.
  3. Transfer the sweet potatoes to a baking sheet, then add the oil, rosemary, salt, and pepper. Toss to coat evenly.
  4. Bake for 35-40 minutes, until the sweet potatoes are tender and starting to brown around the edges.
  5. Let cool for 5 minutes. Garnish with chopped parsley before serving.
  6. Enjoy!

Inspired by food.com

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