Rosemary Roasted Sweet Potatoes

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Rosemary Roasted Sweet Potatoes – made with olive oil, sea salt, fresh cracked pepper and a touch of maple syrup, then tossed with toasted pecans for extra crunch! This simple side dish is the perfect addition to any holiday menu!

Unpopular opinion: sweet potatoes are better than regular potatoes. And that goes for baked, roasted, mashed, and even fried! (Like I said… definitely an unpopular opinion!)

But for whatever reason, I like both them better both in flavor and texture. And I especially love them as part of a holiday meal! Whether it’s Sweet Potato Casserole, Sweet Potato Stuffing, or even Sweet Potato Pie, they clearly have an important place on a holiday table. And these Rosemary Roasted Sweet Potatoes are one of the simplest, most delicious ways to enjoy them.

Made with just 5 ingredients, these potatoes are easy to prep in advance and ready after just 20 minutes in the oven. They’re perfect, not only for the holidays, but as a simple, delicious side dish for any meal!

what you’ll need for this recipe

Sweet potatoes – Sweet potatoes are the star of the show in this recipe. I used 4 cups of cubed (1 inch) sweet potatoes. I chose to leave the skins on for flavor, but you can peel them first if you prefer. You can also prep them in advance by chopping them and storing them cold water in the refrigerator to prevent them from drying out.

Rosemary – I added 4 sprigs of fresh rosemary for a deliciously herbaceous flavor. When using fresh rosemary, simply remove the needles from the stalks and discard the stalks.

Olive oil – I tossed the sweet potatoes in 1/4 cup olive oil. You can substitute canola or vegetable oil for a milder flavor if you prefer.

Salt & pepper – I used simple seasonings of salt and pepper. 1/2 teaspoon of each helps to bring out all the delicious flavors without overpowering the sweet potatoes or rosemary.

Pecans – I added 1/2 cup of pecan halves for a deliciously nutty flavor and extra crunch. Feel free to substitute chopped pecans or another type of nut if you prefer. Also feel free to omit the nuts altogether.

Maple syrup – Finally, a hint of maple syrup brings out the sweetness of the potatoes and pairs well with the rosemary and pecans. I used 3 Tablespoons of pure maple syrup.

how to make rosemary roasted sweet potatoes

Combine the ingredients. In a large mixing bowl, combine the sweet potatoes, rosemary, olive oil, salt & pepper. Toss well to coat.

Roast. Spread the potatoes on a large rimmed baking sheet and roast at 400° for 15 minutes.

Add pecans and maple syrup. Remove from oven; add pecans and maple syrup and toss to combine.

Roast. Roast for an additional 5 minutes or until potatoes are tender.

Looking for more great Thanksgiving dishes? I have so many to choose from! Here are some of our favorite side dishes to add to your menu:

• Spiced Cranberry Pear Sauce
• Maple Bacon Roasted Butternut Squash
• Twice Baked Mashed Potatoes
• Maple Bacon Roasted Brussels Sprouts
• Candied Acorn Squash
• Parmesan Roasted Green Beans
• Cheesy Muffin Tin Biscuits