This post is about rosemary maple roasted sweet potatoes.
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If you're a fan of mixing savory & sweet, this side dish might be one you love! It's one of our go-to's for a delicious side on a weeknight or even a holiday!
The prep takes hardly any time with the oven doing most of the work. This version of sweet potatoes is simple with a couple elevated touches!
This post is about rosemary maple roasted sweet potatoes.
Sweet Potatoe Dish Ingredients:
- 2 large - Sweet potatoes or 3 medium sweet potatoes
- 2 tablespoons - Olive oil
- 2 tablespoons - Pure maple syrup
- 1/2 tablespoon - Fresh rosemary
- Flake salt (Optional)
Materials:
Burrata Appetizer How-To:
1. Preheat your oven to 425°F. Peel and cut sweet potatoes into roughly 1-inch cubes so they cook evenly. Leaving the skins on is fine if preferred.
2. In a large bowl, combine the sweet potato cubes, 2 Tbsp of olive oil, 2 Tbsp maple syrup, chopped rosemary (or dried), and a generous pinch of salt and pepper. Toss until every cube is lightly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet (don't overcrowd).
4. Roast at 425°F for 20-25 minutes, flipping once halfway through, until the potatoes are tender inside and nicely caramelized on the edges. Start checking at 10-15 minutes. Oven times vary.
5. Remove from oven, taste and adjust seasoning (a sprinkle of flaky salt is great). Let rest 2-3 minutes, then serve warm.
Recipe FAQs:
Do I need to peel the sweet potatoes?
No, you can leave the skins on. They crisp up and add texture. Peel only if you prefer a smoother bite.
What if I only have dried rosemary?
Use ½ teaspoon dried rosemary in place of the ½ tablespoon fresh.
How do I reheat leftovers?
Reheat on a sheet in a 375°F oven for 8-12 minutes, or in a skillet over medium heat for 5-7 minutes. A microwave can work, but you will lose the crispiness.
Can I make these ahead of time?
You can roast them ahead and reheat as noted. They hold in the fridge for up to 4 days.
Can I double the recipe?
Yes! Use two baking sheets and rotate them halfway through, or roast in batches so everything stays in a single layer.
Rosemary Maple Roasted Sweet Potatoes
- Total Time: 35 minutes
- Yield: ~4~
Description
Sweet, carmalized, and lightly herby – a simple side that dresses up weeknight dinners or holiday plates. This version uses just a few ingredients and roasts to create the perfect caramelization.
Ingredients
- 2 large – Sweet potatoes or 3 medium sweet potatoes
- 2 tablespoons – Olive oil
- 2 tablespoons – Pure maple syrup
- 1/2 tablespoon – Fresh rosemary
- Flake salt (Optional)
Instructions
1. Preheat your oven to 425°F. Peel and cut sweet potatoes into roughly 1-inch cubes so they cook evenly. Leaving the skins on is fine if preferred.
2. In a large bowl, combine the sweet potato cubes, 2 Tbsp of olive oil, 2 Tbsp maple syrup, chopped rosemary (or dried), and a generous pinch of salt and pepper. Toss until every cube is lightly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet (don’t overcrowd).
4. Roast at 425°F for 20-25 minutes, flipping once halfway through, until the potatoes are tender inside and nicely caramelized on the edges. Start checking at 10-15 minutes. Oven times vary.
5. Remove from oven, taste and adjust seasoning (a sprinkle of flaky salt is great). Let rest 2-3 minutes, then serve warm.
Notes
Pair with roast chicken, pork tenderloin, or grilled salmon.
Add to a fall grain bowl with kale, quinoa, toasted nuts, and a drizzle of maple-dijon dressing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
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