Print Recipe

Rosemary Roasted Sweet Potatoes

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4 servings
Calories: 145kcal


  • 3 medium-large sweet potatoes organic preferred
  • 2 tbsp organic olive oil
  • 1-2 tbsp rosemary fresh or dried, I prefer Simply Organic brand, if dried
  • Himalayan sea salt


  • Preheat oven to 400° F
  • Perforate sweet potatoes with a fork multiple times and place in microwave for 5-7 minutes to soften for easier cutting
  • Use a sharp knife and cut into small, bite-sized pieces. I prefer to keep the skin on for added fiber and nutrients! I cut the sweet potato into half-inch thick circles, and then cut each circle into fourths
  • Put cut up sweet potatoes into large mixing bowl and coat with olive oil, using hands to ensure thorough coating. Add rosemary and mix until fully distributed
  • Divide sweet potatoes between 2 cooking sheets coated with parchment paper. Try to avoid over-lapping in order to ensure thorough cooking and even browning. Sprinkle with coarse Himalayan sea salt
  • Roast on 400° for 45 mins, using spatula to turn and redistribute potatoes after 25 minutes
  • Remove from oven after 45 minutes, or until edges are slightly browned and potatoes are soft and crispy
  • Enjoy!!