Roasted Rosemary Sweet Potatoes

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Golden, caramelized edges with a soft, buttery center — these Roasted Rosemary Sweet Potatoes are pure comfort on a plate. Infused with the earthy fragrance of rosemary and a hint of olive oil, this dish transforms the humble sweet potato into a rich, flavorful side that complements any meal. Whether you’re planning a cozy holiday feast or a casual weeknight dinner, this dish delivers both nourishment and warmth with every bite.

The natural sweetness of the potatoes gets enhanced through slow roasting, while the rosemary adds a rustic, herbaceous note that fills your kitchen with a mouthwatering aroma. This dish is not only visually stunning with its vibrant orange hue and crisp edges, but it’s also gluten-free, dairy-free, and packed with nutrients — making it a wholesome addition to any table.

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Ingredients for Roasted Rosemary Sweet Potatoes

• 4 medium sweet potatoes, washed and cut into wedges (leave the skin on for extra texture)
• 2 tbsp olive oil
• 1½ tsp fresh rosemary, finely chopped (plus extra sprigs for garnish)
• ½ tsp garlic powder
• Salt to taste
• Freshly ground black pepper to taste

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Step 1: Prep the Sweet Potatoes

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Scrub the sweet potatoes thoroughly, then cut them into evenly sized wedges — about 1-inch thick. Keeping the skin on not only adds nutrients but also gives a pleasant bite once roasted.

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Step 2: Season Generously

In a large mixing bowl, toss the sweet potato wedges with olive oil until they are well coated. Add chopped rosemary, garlic powder, salt, and black pepper. Mix thoroughly so that each piece is evenly seasoned and glistening with flavor.

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Step 3: Arrange and Roast

Spread the seasoned sweet potatoes on the prepared baking sheet in a single layer, making sure not to overcrowd them. This helps achieve crispy edges. Roast in the oven for 25–30 minutes, flipping halfway through, until they’re golden brown on the outside and tender inside.

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Step 4: Garnish and Serve

Once out of the oven, transfer the roasted wedges to a serving dish. Garnish with fresh rosemary sprigs for a pop of color and added aroma. Serve hot as a delightful side to roasted meats, grain bowls, or even a simple salad.

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Storage Instructions

To store any leftover Roasted Rosemary Sweet Potatoes, allow them to cool to room temperature first. Then, place them in an airtight container and refrigerate for up to 4 days. When reheating, it’s best to use the oven or air fryer at 375°F (190°C) for 8–10 minutes to revive their crisp texture. Avoid microwaving if possible, as it can make them soggy.

For longer storage, you can freeze the roasted wedges. Spread them on a baking sheet to freeze individually first, then transfer to a freezer-safe bag. They’ll keep for up to 2 months. Reheat directly from frozen in the oven at 400°F (200°C) for about 15 minutes.

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Estimated Nutrition (per serving, based on 4 servings)

• Calories: 210
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 160mg
• Carbohydrates: 35g
• Fiber: 5g
• Sugars: 7g
• Protein: 2g
• Vitamin A: Over 300% DV
• Vitamin C: 30% DV
• Calcium: 4% DV
• Iron: 6% DV

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Frequently Asked Questions

What type of sweet potatoes should I use?

Any variety works, but red or orange-fleshed sweet potatoes (like garnet or jewel) offer a creamy texture and rich flavor.

Can I use dried rosemary instead of fresh?

Yes, but use less — about ½ teaspoon of dried rosemary equals 1½ teaspoons fresh. Crush it slightly for better flavor release.

How do I make them crispier?

Ensure they’re well spaced on the baking sheet and roast at high heat (400°F or above). A quick broil at the end can add extra crisp.

Can I make these ahead of time?

Absolutely. Roast them, let them cool, and refrigerate. Reheat in the oven before serving to maintain texture.

What can I serve these with?

They pair beautifully with grilled meats, veggie bowls, or as part of a holiday spread with turkey, ham, or roasted vegetables.

Are these vegan and gluten-free?

Yes! This recipe is naturally vegan, gluten-free, dairy-free, and loaded with wholesome ingredients.

How do I cut sweet potatoes easily?

Use a sharp chef’s knife and cut them in half lengthwise first, then into wedges. A microwave zap for 30 seconds can soften tough raw potatoes.

Can I use other herbs?

Of course. Thyme, sage, or a pinch of smoked paprika are great alternatives or additions for varied flavor.

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