Oil-Free Roasted Rosemary Sweet Potatoes
Roasted sweet potatoes without the oil. Crispy on the outside, soft on the inside and full of flavor!
Servings 4
Calories 147kcal
Equipment
- baking sheet
Ingredients
- 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
Instructions
- 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!
Notes
This Silicone Non-Stick Baking Mat comes in handy when roasting veggies (*affiliate link).