These Roasted Rosemary Sweet Potatoes are simple, healthy and sweet and the perfect addition to any weeknight dinner. If you know me at all, you know I’m always trying to come up with healthy recipes to get my kiddos to enjoy their veggies and this is one of my go-to’s in that category.
And to be quite frank, I’m not really sure if I could survive the grain-free lifestyle without my beloved sweet potato. When I’m craving carbohydrates, one of my favorite treats is to eat a baked sweet potato with some good old butter, agave, salt and cinnamon. Sweet and fulfilling without that guilt free filling.
Not only do my kids love these little guys, but every time I make them for guests, they always ask for the recipe and they can never believe how easy they are! Seriously, they really are THAT easy. Like idiot proof easy.
I love to save some extra in the fridge to throw over salads the next day and they also work great as a make-ahead weekday meal-prep situation.
With only a few simple ingredients and a roasting pan, you’re pretty much good to go, so I’m not sure what else could really hold you back from enjoying this crowd-pleasing side.
Here’s what you’ll need:
2 medium sweet potatoes, peeled and chopped into 1/2 inch cubes
2 tablespoons of fresh rosemary
1 + 1/2 tablespoon ghee (or coconut oil)
1 tsp garlic powder
Salt and Pepper to taste
Prep time: 10 minutes
Cook Time: 50 minutes
Serves: 5 servings
Line a baking sheet with parchment paper and set the oven for 400 degrees Fahrenheit.
Peel and chop the potatoes and throw them into a mixing bowl.
Throw in the rosemary, the ghee, garlic powder and salt and pepper and toss them all together with your hands.
After you’re finished giving them a good toss, transfer them to the baking sheet, make sure that they are spaced out well to ensure they get crispy instead of mushy.
Put them in the oven for roughly 50 minutes, turning halfway through with a spatula to cook evenly on both sides. You want them to be slightly browned and crispy on the outside but not overcooked.