Oven Roasted Sweet Potatoes
Need an easy side dish that’s family friendly? These Oven Roasted Sweet Potatoes deliver! They’re addictively tender and caramelized, with the flavors of rosemary and parmesan. They take just a few minutes of prep and can be customized with your favorite herbs and spices!
When I was growing up, the only exposure that I had to sweet potatoes was in sweet potato casserole on Thanksgiving.
The one I grew up on was made with canned sweet potato, which had a soft, mushy texture that I dreaded.
I revisited them many years ago, and now they’re a staple in my kitchen.
I love incorporating them into my recipes, but I serve them as a side dish the majority of the time because they’re so versatile.
My air fryer sweet potato fries are crispy and addictive, and my hasselback sweet potatoes are a fun addition to any meal!
These Oven Roasted Sweet Potatoes have been in the regular rotation for years because they’re caramelized to perfection, they have a wonderful blend of savory flavor, and they’re easy enough for weeknights and elegant enough for holidays.
This recipe simply never gets old. 🙂
Why you’ll love this recipe:
- The roasted sweet potato cubes are caramelized to perfection and have the flavors of rosemary and parmesan.
- It’s super easy and there’s just 10 minutes of prep involved.
- Any variety of sweet potato will work wonderfully, and you can use your favorite herbs and spices.
- It’s a family-friendly side dish that’s gluten-free and it can be made dairy-free by omitting the parmesan.
Recipe ingredients
There are only 5 ingredients in this recipe, and it can easily be customized with your favorite herbs and spices.
Ingredient notes
- Sweet potatoes. There are several varieties of sweet potatoes, including Jewel, Garnet, Japanese, Hannah, Stokes Purple and so many more. They each have their own special flavor and texture, but any variety will work in this recipe. You can also use more than one variety!
- Oil. I prefer olive oil for roasting, but use whatever type you have on hand. Use enough oil to coat the sweet potato cubes.
- Rosemary. If you’re not a fan of rosemary, use your favorite herbs such as thyme, herbs de provence, etc.
- Garlic powder. The garlic powder adds a nice savory flavor to the sweet potatoes. It can be subbed with your favorite spices or rubs.
- Parmesan cheese. Omit the parmesan to make these vegan roasted sweet potatoes.
How to make roasted sweet potatoes
This recipe is super simple, and requires just 10 minutes of prep.
Pro tip: Cut the sweet potato into uniform sized cubes and spread them in a single layer to ensure even cooking and perfect caramelization.
See the recipe card below for full instructions.
- Toss the sweet potato cubes in the oil, rosemary, garlic powder, salt and pepper on a large rimmed baking sheet until well coated.
- Spread in a single layer and roast at 400 degrees for 25-30 minutes or until tender and caramelized. Toss with the parmesan before serving.
Serving suggestions
These roasted sweet potatoes are extremely versatile and may be served as follows:
- They make a great game day side dish with grilled burgers and Instant pot pulled pork.
- They’re a quick and easy side dish served with air fryer pork chops or air fryer chicken breast.
- Serve for date night along with pan seared steak or blackened salmon.
- Oven roasted sweet potatoes are the perfect holiday side dish alongside roasted turkey breast and slow cooker ham.
Recipe notes
- Pro tip: Cut the sweet potato into uniform sized cubes ( about 1″) and spread them in a single layer to ensure even cooking and perfect caramelization.
- This recipe can easily be scaled to feed a crowd. If doubled, use (2) baking sheets and 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).
- 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.
- The sweet potatoes may be prepped in advance to make this dish even go even faster.
More sweet potato recipes you’ll love:
- Grilled sweet potato fries
- Mashed sweet potatoes
- Melting sweet potatoes by Food Network
- Mexican quinoa
- Sweet potato biscuits
- Sweet potato black bean soup
- Sweet potato casserole
- Sweet potato enchiladas
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Oven Roasted Sweet Potatoes
Ingredients
- 2 lbs. sweet potatoes about 2 large, peeled and cut into 1″ cubes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 tablespoon freshly chopped rosemary or 1 teaspoon dried
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup freshly grated parmesan cheese omit to make this recipe dairy-free and vegan
Equipment
Instructions
- Preheat the oven to 400 degrees.
- Place the sweet potatoes on a large rimmed baking sheet. Toss with the olive oil, garlic powder, rosemary, salt and pepper until well combined.2 lbs. sweet potatoes, 2 tablespoons extra virgin olive oil, 1 teaspoon garlic powder, 1 tablespoon freshly chopped rosemary, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Spread in a single layer and bake for 25-30 minutes until tender and the bottoms of the potatoes are golden brown and caramelized.
- Remove from heat and cool for about 5 minutes. Toss gently with the parmesan and more salt and pepper as needed. Enjoy!1/3 cup freshly grated parmesan cheese
Notes
- Pro tip: Cut the sweet potato into uniform sized cubes ( about 1″) and spread them in a single layer to ensure even cooking and perfect caramelization.
- This recipe can easily be scaled to feed a crowd. If doubled, use (2) baking sheets and 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).
- 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.
- The sweet potatoes may be prepped in advance to make this dish even go even faster.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This post was originally published in October 2018. The text has been modified to increase readability and include more recipe information.
21 Comments on “Oven 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!
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?