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+ servings
rosemary sweet potatoes on a baking sheet

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
Keyword Holiday, roasting, sweet potatoes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10
Calories 158kcal
Author Amee


  • 2 pounds sweet potatoes peeled and cut into chunks
  • 3 cloves garlic peeled and coarsely chopped
  • 1 tbsp chopped fresh rosemary or ½ Tablespoon dried
  • 3 tbsp olive oil
  • 1 teaspoon sea salt
  • ¼ tsp cayenne pepper
  • ½ tsp 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