Rosemary Roasted Sweet Potatoes with Garlic
These irresistible Rosemary Roasted Sweet Potatoes will steal the spotlight at your holiday table! This easy-to-follow recipe roasts chopped sweet potatoes with fragrant garlic, rosemary, and warming spices to create a satisfying, healthy side dish perfect for any festivity!
Have I mentioned what a fantastic cook my mother-in-law is? Her savory roasted sweet potatoes with rosemary and garlic are a huge hit at Thanksgiving. I’m not saying skip the sweet potato casserole, but this lighter sweet potato side dish also deserves a spot in your holiday spread!
The combination of savory garlic and fragrant rosemary perfectly complements the natural sweetness of the sweet potatoes, while roasting creates crisped, caramelized exteriors and tender, fluffy interiors. Using fresh rosemary really makes the dish sing!
This recipe is a keeper for holidays and special occasions, of course, but it also offers an easy-to-make, wholesome side dish whenever you need one. Whether serving turkey, ham, other roasted meats, or even a hearty grain bowl, these roasted sweet potatoes make the perfect pairing.
I hope you enjoy this family favorite as much as we do –and if you’re looking for another stellar side dish for the holiday season, don’t miss my Bacon-Wrapped Green Beans, Gluten-Free Cornbread Dressing, Loaded Green Bean Casserole, or Southern Baked Mac and Cheese. Enjoy!
Why you’ll love this recipe
- Mouthwatering flavor. The sweet, creamy sweet potatoes perfectly balance the savory garlic and fragrant rosemary. Once they start roasting, your kitchen will smell delicious!
- Quick and easy. No-nonsense real food ingredients, minimal prep, and simple instructions make this a stress-free side dish packed with fiber, vitamins, and minerals.
- Versatile side dish. It pairs well with holiday meals and various mains, from roasted and grilled meats to grain bowls.
Ingredients you’ll need
- Sweet potatoes. Become even sweeter and creamier when chopped into bite-size pieces and roasted. When selecting your sweet potatoes, look for firm ones without blemishes.
- Garlic cloves. Become sweet and aromatic when roasted, making your sweet potatoes even more flavorful. You can use pre-minced garlic here, but fresh chopped cloves are best.
- Rosemary. A tablespoon of fresh rosemary is best, but ½ tablespoon of dried rosemary works in a pinch. If using fresh rosemary, give it a rough chop to release its oils before tossing it with the sweet potatoes.
- Olive oil. A good-quality extra virgin olive oil enhances the flavor and helps achieve a beautiful golden-brown exterior. You can substitute avocado oil, melted coconut oil, or ghee if preferred, but don’t skimp on this ingredient!
- Seasonings. Paprika adds a touch of smokiness, cayenne pepper brings subtle heat, while sea salt enhances every flavor. Feel free to add a dash of chili powder or cumin here for extra depth and warmth.
- Toasted nuts. Toasted pine nuts, pecans, pistachios, or walnuts add a delightfully crunchy and nutty finishing touch. To bring out their flavor, toast your nuts in a dry skillet for a few minutes.
- Fresh parsley. Adds a bright, fresh finishing flavor.
How to make rosemary roasted sweet potatoes
Step 1: Preheat. Preheat your oven to 375°F.
Step 2: Season. Gently toss the sweet potatoes, garlic, rosemary, olive oil, salt, paprika, and a pinch of cayenne pepper in a 9x13x2-inch baking dish until well combined.
Step 3: Roast. Place the dish in the oven and bake for 40-45 minutes, stirring occasionally, until tender and perfectly caramelized.
Step 4: Serve. Sprinkle it with toasted nuts and fresh parsley before serving, and enjoy!
Recipe tips and FAQs
- Cut uniformly. Take time chopping your sweet potatoes into roughly the same size pieces (about 1 inch). This way, they’ll roast at the same rate, and you won’t end up with some pieces being overcooked and others undercooked.
- Don’t overcrowd. Overcrowding can cause the sweet potatoes to steam rather than roast and get crispy, so make sure you arrange the pieces in a single layer in your baking dish. Use two baking dishes if needed.
- Don’t be shy with the seasoning! Sweet potatoes benefit from a good sprinkle of coarse salt and warming spices. Adjust the spices according to your taste, and experiment with other herbs and spices.
- Turn occasionally. Stir the sweet potatoes halfway through cooking to ensure the pieces brown evenly and crisp up nicely on all sides. They’re done when you can very easily pierce them with a fork.
Variations
- Nut-free – Sunflower or pumpkin seeds are fantastic alternatives, or you can skip the nuts altogether for a nut-free option.
- Try sweet and savory combinations – Consider tossing in some diced apples or pears for a lovely contrast that perfectly complements the roasted rosemary sweet potatoes. Dried cranberries or raisins can also add a nice touch.
- Add other vegetables – Feel free to roast other veggies alongside the sweet potatoes, like red onion, Brussels sprouts, carrots, or butternut squash. Or, try using a combination of orange, purple, and white sweet potatoes for a colorful twist!
- Cheesy – For cheese lovers, sprinkle some grated Parmesan, feta, or goat cheese over the warm roasted sweet potatoes just before serving to add richness to the finished dish.
- Balsamic glaze – Drizzle some balsamic reduction over the roasted sweet potatoes for a sweet and tangy finish.
Yes! You can cut and prep the sweet potatoes the day before serving and store them in an airtight container in the refrigerator. However, seasoning and roasting them immediately before serving is best.
Absolutely! The ingredients in this recipe are naturally gluten-free, grain-free, sugar-free, and dairy-free, making it a great side dish option for Whole30ers and those with gluten sensitivities or celiac disease.
Serving suggestions
Beyond your Thanksgiving turkey or holiday ham, these sweet potatoes pair wonderfully with juicy chicken cutlets, pork tenderloin, and beef brisket. Add a fresh, crisp salad for a delicious, nutritious, well-rounded meal.
If you have leftovers, why not toss them in a grain bowl like this California Beef Burger Bowl or this Sriracha Shrimp and Rice Bowl? No matter how you serve them, these roasted rosemary sweet potatoes will have everyone asking for seconds!
Storing
Storing: Store leftover roasted sweet potatoes in an airtight container in the refrigerator for up to 4 days. You can reheat them in the air fryer or oven at 350°F to restore their crispiness.
Freezing: Allow the sweet potatoes to cool completely, place them in a freezer-safe container or bag, and keep them frozen for up to 3 months. To reheat, thaw in the refrigerator and bake in the oven until heated through.
More roasted vegetable recipes
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Rosemary Roasted Sweet Potatoes
Ingredients
- 2 pounds sweet potatoes peeled and cut into chunks
- 3 cloves garlic peeled and coarsely chopped
- 1 tbsp chopped fresh rosemary or 1/2 Tablespoon dried
- 3 tbsp olive oil
- 1 teaspoon sea salt
- 1/4 tsp cayenne pepper
- 1/2 tsp paprika
- 1/4 cup toasted pine nuts pistachios, pecans or walnuts (can use up to 1/2 cup of nuts) are also great here
- 1/4 cup fresh chopped parsley
Instructions
- Preheat oven to 375 degrees.
- In a 9 x 13 x 2-inch baking dish, combine sweet potatoes, garlic, rosemary, olive oil, salt, pepper, and paprika. Toss to coat.
- Bake for 40-45 minutes, turning occasionally. Just before serving, sprinkle with toasted nuts and parsley.
Notes
- Cut uniformly. Take time chopping your sweet potatoes into roughly the same size pieces (about 1 inch). This way, they’ll roast at the same rate, and you won’t end up with some pieces being overcooked and others undercooked.
- Don’t overcrowd. Overcrowding can cause the sweet potatoes to steam rather than roast and get crispy, so make sure you arrange the pieces in a single layer in your baking dish. Use two baking dishes if needed.
- Don’t be shy with the seasoning! Sweet potatoes benefit from a good sprinkle of coarse salt and warming spices. Adjust the spices according to your taste, and experiment with other herbs and spices.
- Turn occasionally. Stir the sweet potatoes halfway through cooking to ensure the pieces brown evenly and crisp up nicely on all sides. They’re done when you can very easily pierce them with a fork.
Nutrition
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This sounds fantastic, Amee! My family isn’t crazy about sweet, sweet potato recipes, so they would love this savory recipe!:)
Cutting up sweet potatoes before they are roasted is a challenge. I nearly chopped off a finger because, when raw, they are very hard. Can they be partially roasted first?
Hi Jody! You definitely need a good sharp knife when cutting raw sweet potatoes. I have personally tried this, but you can pop them into the microwave for 1-2 minutes (depending on the size of your tater) to soften them up a bit before slicing. I hope that helps!
Amee this is right up my alley! I’m definitely going to try these out! Have a Happy Thanksgiving! 🙂
I roasted mine on a flat sheet pan . And used pepper flake instead of cayenne and paprika . I did not top with the nuts because I was going for a summer vibe .. All I can say is These our my families new FAV !!! Sooo good !!!
I love the red pepper flake swap and cooking it on a sheet pan! Great idea! I think I’ll try the sheet pan next time. Thanks for leaving a review. I’m so glad that you loved the recipe! 🙂