The Ultimate Crispy Roasted Sweet Potatoes with Garlic and Rosemary
Follow this simple method to make oven roasted sweet potatoes with crispy edges and tender centers. This recipe uses garlic and rosemary for a savory side dish.
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Yield: 4 servings
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 large sweet potatoes, scrubbed and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary, crushed slightly
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a large baking sheet with parchment paper for easier cleanup.
- Place the sweet potato cubes in a large bowl. Drizzle with olive oil.
- Add the garlic powder, crushed rosemary, salt, and pepper to the bowl. Toss everything together until the sweet potatoes are evenly coated.
- Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to ensure crisping.
- Roast for 20 minutes.
- Remove the pan from the oven and carefully flip the potatoes using a spatula.
- Return to the oven and roast for another 10 to 15 minutes, or until the edges are caramelized and the centers are fork-tender.
- Serve immediately as a side dish.
Notes
- For extra crispiness, ensure your oven is fully preheated before placing the potatoes inside.
- If you prefer a sweeter profile, substitute the rosemary and garlic powder with 2 tablespoons of maple syrup and 1/2 teaspoon of ground cinnamon, added before roasting.
- Cut the potatoes into uniform sizes to promote even cooking.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 10
- Sodium: 350
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8.5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 6
- Protein: 3
- Cholesterol: 0