Looking for a great veggie side dish that your kids will love and so will the adults? This recipe for Roasted Rosemary Sweet Potatoes will fit the bill.
Roasted Rosemary Sweet Potatoes
My daughter in law is sharing another treasure of a recipe with us! She made this when we visited a few weeks ago. She made a double batch so the potatoes weren’t on a single layer. Some of the potatoes were soft and some were slightly crunchy. My husband gobbled them like candy! He loved the slightly crunchy texture and begged me to make them that way from now on. I tend to like sweet potatoes more soft so keep the cooking time in mind if you want them a bit crunchier. My grandkids also ate these without much fuss! I think I will try making a potato salad using the roasted rosemary sweet potatoes just to see what they will taste like! I love this dish, but then I love anything rosemary flavored.
Roasted Rosemary Sweet Potatoes
Ingredients
- 3 large sweet potatoes
- 4 Tbsp olive oil
- 3 Tbsp brown sugar
- 1 Tbsp fresh rosemary chopped
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp paprika
Instructions
- Preheat oven to 400.
- Peel and cut sweet potatoes into ½ inch cubes.
- Mix all other ingredients.
- Put potatoes in a plastic bag. Add other ingredients and mix well to coat.
- Spread out in single layer on a sheet pan. Bake for 45 minutes or until potatoes are soft when pierced with a fork.
- Turn potatoes about halfway through cooking time.
Notes
Nutrition