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Rosemary Roasted Sweet Potatoes
Sweet potatoes roasted in olive oil, fresh rosemary and spices and garnished with toasted nuts and fresh parsley.
Course Side Dish
Cuisine American
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Total Time 55 minutes minutes
Servings 10
Calories 158kcal
- 2 pounds sweet potatoes peeled and cut into chunks
- 3 cloves garlic peeled and coarsely chopped
- 1 tablespoon chopped fresh rosemary or ½ Tablespoon dried
- 3 tablespoon olive oil
- 1 teaspoon sea salt
- ¼ teaspoon cayenne pepper
- ½ teaspoon paprika
- ¼ cup toasted pine nuts pecans or walnuts (can use up to ½ cup of nuts)
- ¼ cup fresh chopped parsley
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.
Calories: 158kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 284mg | Potassium: 353mg | Fiber: 3g | Sugar: 4g | Vitamin A: 13078IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 1mg