Updated: Nov 19
This recipe for roasted sweet potatoes takes just minutes to put together, but the end result is absolutely incredible.
With 1,000 (!) pounds of sweet potatoes harvested to give our farm stand friends, and with Thanksgiving just around the corner, here’s an easy and delicious recipe for you to try (see link in bio). Slices of sweet potato are seasoned with honey and rosemary and oven-roasted until caramelized and tender.
What’s so great about sweet potatoes? Well, just about everything. They’re full of Vitamins C and E that act as antioxidants to help fight chronic disease. They improve inflammation. They’re high in fiber, which helps to regulate blood sugar. They also have lots of Vitamin A, which is good for eye health.
Why not try them? We think you’ll like them – and so will your body!
1,000 (!) pounds of sweet potatoes harvested to give our farm stand friends
Roasted Sweet Potatoes are a kitchen staple and a go-to side dish. In this recipe, slices of sweet potato are seasoned with honey and rosemary and oven-roasted until caramelized and tender. These are easy to make and pair wonderfully with a variety of mains from casual dinners to holiday meals.
Roasted Sweet Potato Recipe
Sweet potatoes: Choose sweet potatoes that are smooth-skinned and firm, with no cuts or bruises.
Olive oil: We’re using 2 tablespoons of oil to roast the potatoes to caramelized perfection. Any kind of neutral oil will work such as avocado or grapeseed oil, etc.
Salt & pepper: These are simply seasoned with salt & black pepper to your preference. We recommend using kosher salt and coarse ground pepper. The larger pieces add nice little bursts of flavor.
Honey: Deepens the caramelization and adds flavor. To make this recipe vegan, you can omit or use maple syrup instead.
Fresh rosemary: Adds color and freshness. Other fresh herbs may be used – dill, thyme, and/or fresh parsley are also great options.
Prep: Preheat the oven to 425ºF and line a large sheet pan with parchment paper. Peel the sweet potatoes and cut them into 3⁄4-inch thick rounds. Place them onto the prepared sheet pan.
Season: Drizzle with the oil and add a generous pinch of salt and pepper. Toss well to coat, then arrange in a single layer with some space in between.
Roast: Place in the oven and roast for 25-30 minutes, or until fork tender. Drizzle the potatoes with honey and sprinkle with the rosemary. Return to the oven and bake for 10-15 minutes, or until browned.
Enjoy: Remove from the oven and sprinkle with additional fresh herbs (if you’d like), taste, and add more kosher salt and pepper to taste. Serve hot.
Here are some tips to make sure you serve up deliciously tender potatoes every time!
Line a baking sheet with parchment or foil, this makes clean-up so much easier!
Slice your sweet potatoes into similar-size pieces, so they cook evenly.
If possible, choose thin sweet potatoes, as they’re easier to cut into similar-sized pieces.
Keep the sweet potatoes in a single layer with space, for even roasting.