Rosemary Roasted Sweet Potatoes
Sweet potatoes roasted in olive oil, fresh rosemary and spices and garnished with toasted nuts and fresh parsley.
Servings 10
Calories 158kcal
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
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