This simple and flavorful recipe can be enjoyed just about any time. Need a side? Roasted sweet potatoes! Need a snack? Roasted sweet potatoes! (leftovers, anyone?!) What are we pairing with pancake brunch during our online cooking class? Roasted sweet potatoes!
It’s easy to tell that sweet potatoes are nutrient-rich, just look at their color. In plant-based foods, color = nutrients. (No.. this does not apply to skittles.) ? So, of course, sweet potatoes provide MANY more nutrients than white potatoes.
For this recipe, we recommend chopping your sweet potatoes in ~1 inch cubes. The more consistent size and shape they are, the more even they will all cook.
Veggies are often tossed in oil before being roasted. You’ll notice our roasted veggies (and all other recipes) forego the oil. There are multiple benefits of going this route:
- Adding oil makes the veggies taste fatty, masking the yummy sweet flavor that results from roasting.
- Oil is pure fat. Just 1 Tablespoon = 120 (unnecessary) calories.
- Oil is highly processed as most of the nutrients, including fiber, have been stripped away. Leaving pure fat.
- Parchment paper or a silicone baking mat (*affiliate link) does a better job of keeping veggies from sticking and keeping your pan clean.
- Clean up is WAY easier when there’s no oil involved.
- Dry roasting results in crispy edges and a soft middle… YUM!!!
Want to learn more about why we steer clear of the oil. Check out our post Why Not Oil?
Rosemary is the star of the show in this dish. If using dried, add halfway through as cooking it too long can result in a bitter flavor.
Along with adding flavor, rosemary has other great health benefits. Research has found that rosemary…
- Has strong antioxidant activity.
- Is a memory and brain booster.
- Contains antibacterial properties.
- May help lift depression.
This Silicone Non-Stick Baking Mat comes in handy when roasting veggies (*affiliate link).
Oil-Free Roasted Rosemary Sweet Potatoes
- baking sheet
- 2 large sweet potatoes approximately 1 lb
- 1/4 tsp paprika
- 1/4 tsp ground black pepper
- 1/4 tsp salt or to taste
- 3 springs fresh rosemary, cut into 2-3 inch pieces or 1/2 tsp dried
- Preheat oven to 375 degrees F. Line baking sheet with parchment paper.
- Cut sweet potatoes into 1 inch cubes. Strip rosemary leaves from the stems. Roughly chop rosemary.
- Add to sweet potatoes to medium bowl, sprinkle with paprika, pepper and salt. Toss until spices are distributed. Add rosemary and toss.
- Spread onto parchment-lined baking sheet. Place rosemary sprigs throughout.
- Bake for 20 minutes, use a wooden spoon to move/flip potatoes, bake an additional 10 minutes, or until potatoes can be easily poked through with a folk. Remove from oven, let cool and enjoy!
*We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We use the products and ingredients that we link to and recommend them because we believe they are the best choice for you.