The Ultimate Crispy Roasted Sweet Potatoes with Garlic and Rosemary
Enjoy The Ultimate Crispy Roasted Sweet Potatoes with Garlic and Rosemary, a savory vegan side dish with caramelized edges.
Equipment
- oven
- baking sheet
- parchment paper
- large bowl
- Spatula
Ingredients
Vegetables
- 2 large sweet potatoes scrubbed and cut into 1-inch cubes
Oils & Spices
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary crushed slightly
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
Cooking Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a large baking sheet with parchment paper for easier cleanup.
- In a large bowl, toss the sweet potato cubes with the olive oil until they are evenly coated.
- Sprinkle the garlic powder, dried rosemary, salt, and pepper over the potatoes. Toss again until all spices adhere to the potatoes.
- Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to ensure crisping.
- Roast for 20 minutes.
- Remove the pan from the oven and flip the potatoes using a spatula.
- Return to the oven and roast for another 10 to 15 minutes, or until the edges are deeply browned and crispy and the centers are tender when pierced with a fork.
- Serve immediately as a side dish.
Notes
For extra crispiness, ensure your oven is fully preheated before placing the potatoes inside. If you prefer a sweeter profile, substitute the rosemary and garlic powder with 2 tablespoons of maple syrup and ½ teaspoon of ground cinnamon, added before roasting. If you want to make this a honey roasted sweet potatoes variation, toss with 1 tablespoon of honey during the last 5 minutes of cooking.
Nutrition
Serving: 1servingCalories: 210kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 1gMonounsaturated Fat: 8gSodium: 350mgFiber: 5gSugar: 10g
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