Rosemary Parmesan Roasted Sweet Potatoes

Rosemary Parmesan Roasted Sweet Potatoes are a quick and easy savory sweet potato recipe that makes the perfect healthy side dish!

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 have a number of sweet potato recipes on this site — see the bottom of this post for more!

Rosemary Parmesan Roasted Sweet Potatoes

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.

And did I mention how versatile it is?  You can serve this dish with steak, chicken, pork, turkey or easily incorporate it into a vegetarian or vegan meal.

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.

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

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.

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Rosemary Parmesan Roasted Sweet Potatoes

Yield: 6 servings

Total Time:40 minutes

Prep Time:10 minutes

Cook Time:20 - 30 minutes

Rosemary Parmesan Roasted Sweet Potatoes are a quick and easy savory sweet potato recipe that makes the perfect healthy side dish!

Print Recipe

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)
• salt and freshly ground black pepper, to taste
• 1/4 cup freshly grated parmesan cheese

Directions:

1. Preheat the oven to 425 degrees.
2. 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.
3. 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.
4. Serve immediately and enjoy!

Recipe Notes:

• Nutrition information was calculated using My Fitness Pal and is meant to be an estimate only.  The numbers will vary based on the quantity consumed, brands used and substitutions that are made.  This recipe contains no added salt as that is a personal preference.
• 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.

Recipe source:  Flavor the Moments

// All images and text ©Flavor the Moments.

Nutrition Information

Yield: 6 servings, Serving Size: 1/6th

• Amount Per Serving:
• Calories: 240
• Total Fat: 9g
• Saturated Fat: 4g
• Cholesterol: 12mg
• Sodium: 366mg
• Carbohydrates: 32g
• Fiber: 5g
• Sugar: 7g
• Protein: 9g

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