Rosemary Parmesan Roasted Sweet Potatoes
Rosemary Parmesan Roasted Sweet Potatoes are a quick and easy roasted sweet potato recipe that’s full of sweet and savory flavor! It’s an easy side dish that the entire family will love!
We all have staple recipes that we make over and over again. We don’t make them because we’re in a rut, but because they’re tried and true and we never get tired of them.
These Rosemary Parmesan Roasted Sweet Potatoes are just that type of recipe for me. I make them all the time, and it’s high time I’m finally sharing them with you.
If you’ve followed along here for a while, you know that I’m pretty serious about my sweet potatoes. I use them often in sweet potato enchiladas, grilled sweet potato salad and so many other recipes!
This is one of the easiest sweet potato side dish recipes ever. It’s all prepped in 10 minutes with minimal ingredients, and it will appeal to the pickiest of eaters.
I consider this to be one of the best sweet potato recipes for so many reasons. The sweetness of the sweet potato is balanced out with the savory flavor of garlic powder and the sharp, woody flavor of the fresh rosemary.
The fresh rosemary is what makes this dish truly magical in my opinion.
I added freshly grated parmesan cheese to these roasted rosemary sweet potatoes to enhance the savory flavor even more. The parmesan also adds a nutty, umami flavor that makes these potatoes completely addicting.
I have to say — savory sweet potato recipes are definitely my favorite right now.
How to make roasted sweet potatoes
These Rosemary Parmesan Roasted Sweet Potatoes are beyond easy to prepare. Simply toss the sweet potatoes with extra virgin olive oil, garlic powder, half of the fresh rosemary, and salt and pepper to taste.
Spread the potatoes in a single layer and roast for about 20-30 minutes at 425 degrees.
The sweet potatoes are done when they’re tender and golden brown on the bottom. Toss with the other half of the fresh rosemary, the parmesan cheese, and a little sprinkle of flaky sea salt doesn’t hurt either. 🙂
Recipe tips and substitutions
- This recipe can easily be scaled to feed a crowd. If doubled, it’s best to use (2) baking sheets as the potatoes will steam if the pan is too crowded. Position the oven racks in the top and lower thirds of the oven and roast as directed (cooking time may be 5 – 10 minutes longer).
- The sweet potatoes may be prepped in advance to make this dish even go even faster.
- You can substitute dried rosemary for fresh, but fresh rosemary adds so much more flavor. If using dried, crumble it between your fingers to release more flavor before tossing it with the sweet potatoes.
- Omit the parmesan to make this dairy-free and vegan.
How to serve this recipe:
These roasted sweet potatoes are extremely versatile and may be served with the following dishes:
More sweet potato recipes you’ll love:
- Grilled Sweet Potato Fries
- Melting sweet potatoes by Food Network
- Sweet Potato Casserole
- Mexican Quinoa
If you try this recipe I’d love to hear from you! Leave a comment and rating below, or tag me @flavorthemoments on Instagram!
Rosemary Parmesan Roasted Sweet Potatoes
Ingredients
- 2 lbs. sweet potatoes about 2 large, peeled and cut into 1″ cubes
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1 tablespoon freshly chopped rosemary divided (or 1 teaspoon dried)
- 1/4 cup freshly grated parmesan cheese
- salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 425 degrees.
- Place the sweet potatoes on a large rimmed baking sheet. Toss with the olive oil, garlic powder, half of the rosemary (or all of it if using dried), salt and pepper until well combined. Spread in a single layer and bake for 20 – 30 minutes until tender and the bottoms of the potatoes are golden brown.
- Remove from heat and cool for about 5 minutes. Toss with the remaining half a tablespoon of rosemary, parmesan and more salt and pepper if needed.
- Serve immediately and enjoy!
Notes
- This recipe can easily be scaled to feed a crowd. If doubled, it's best to use (2) baking sheets as the potatoes will steam if the pan is too crowded. Position the oven racks in the top and lower thirds of the oven and roast as directed (cooking time may be 5 – 10 minutes longer).
- The sweet potatoes may be prepped in advance to make this dish even go even faster.
- You can substitute dried rosemary for fresh, but fresh rosemary adds so much more flavor. If using dried, crumble it between your fingers to release more flavor before tossing it with the sweet potatoes.
- Omit the parmesan to make this dairy-free and vegan.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
22 Comments on “Rosemary Parmesan Roasted Sweet Potatoes”
I absolutely love roasted sweet potatoes! The parmesan and rosemary combo sounds absolutely heavenly! Such a perfect dish!
Thanks Julia! I make these so often it’s ridiculous!
I usually roast my sweet potatoes with a spicy mixture, but I like the parmesan and rosemary combo here! And I love your tip of crushing the dried rosemary with your fingers to release more flavor. I definitely need to try that!
I love them with a sweet and spicy mixture too but lately I can’t seem to stop making these!
These looks so delicious! I love the sweet and savory combination with the fresh rosemary and parmesan!
Thank you Kelly!
I’m also pretty serious about my sweet potatoes, Marcie! I roast them all the time, but I’ve never tried them with rosemary. I even have some rosemary to use up right now! I can’t wait to try these soon. Cheers!
Sounds like you have everything you need! Thanks Katherine! 🙂
I’m obsessed with sweet potatoes too and I make them as a side item usually twice a week. But I’ve never tried them with rosemary and parmesan! That sounds incredible and definitely needs to happen. 🙂
I can’t keep rosemary out of my sweet potatoes lately. Thanks Sarah! 🙂
haha I take my sweet potatoes quite seriously too! You know I can never get enough! I LOVE that you used rosemary – it’s a huge favorite of mine this time of the year!
I know you’re serious about your sweet potatoes too! 🙂 Thanks Ashley!
Oh my goooooosh, these sweet potatoes would be PERFECT for a Thanksgiving side! Truth be told, I’m not a huge fan of super sugary sweet potato casseroles but I am ALL about some rosemary and Parm hanging out in my sweet potatoes!
The sweet casseroles do get over the top don’t they? I love toning down the sweetness with the rosemary, garlic and parm here for sure. Thanks Sarah!
Ooh yay I love side dishes that can be whipped up easily! I’m always looking for this type of dish for the holiday season. Saving this one 🙂
I hope you love these as much as we do!
I prepare Yukon gold potatoes like this…why did I never think to use sweet potatoes. I’ve pinned, thank you for the inspiration.
Yukon golds would be amazing as well!
I grow my own sweet potatoes (and rosemary) and they are just about ready for harvesting. Can’t wait to try this recipe. Sweet potato + rosemary + parmesan sounds like a match made in heaven. I’m so chuffed that I found it that I’ve included it in a mini recipe roundup for flexitarians.
Wow, I’m impressed! Home grown sweet potatoes must be amazing, especially with garden rosemary!
How do you prepare it ahead of time and keep it warm? Thinking of doing this for Thanksgiving
I’ve kept them on the baking sheet covered with foil in a warm oven that’s turned off. Or place in serving dish and cover with foil and microwave beforehand?