Side Dish: United States – Roasted Sweet Potatoes with Rosemary and Garlic

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 lb (900 g) sweet potatoes, peeled and cut into 1-inch (2.54 cm) cubes
2 tbsp (30 ml) olive oil
2 cloves garlic, minced
1 tbsp (15 ml) fresh rosemary, chopped or 1 tsp (5 ml) dried rosemary
Salt to taste
Freshly ground black pepper to taste
Zest of 1 lemon (optional)

Show original ingredient measurements

2 lb / 900 g sweet potatoes, peeled and cut into 1-inch cubes
2 tbsp (30 ml) olive oil
2 cloves garlic, minced
1 tbsp (15 ml) fresh rosemary, chopped or 1 tsp (5 ml) dried rosemary
Salt to taste
Freshly ground black pepper to taste
Zest of 1 lemon (optional)

Instructions

1. Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, minced garlic, rosemary, salt, and pepper.  
2. Spread in a single layer on a rimmed baking sheet (use parchment or a light oil coating).  
3. Roast 20–25 minutes, turning once or twice, until edges are browned and potatoes are tender.  
4. Remove from oven, sprinkle with lemon zest if using, and serve hot.