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This recipe for rosemary roasted sweet potatoes is a crowd-pleaser every time. Make these for your family or a large group and watch them disappear before your eyes. I love that this recipe is simple, quick and doesn’t compromise all those healthy choices we are striving to make. I hope you enjoy them as much as we do!
THE INSPIRATION BEHIND THE DISH
I met my husband in college and one of his best friends quickly became one of mine too. Jake is always the source of fun, and he is extremely skilled in the kitchen. Some of my favorite memories throughout those years include us in Jake’s kitchen all working together to prepare dinner.
He and my husband, Nolan, were usually in charge of whatever our main course was. This is because we were usually having steak and they had that cooking process down to an art on the grill. Nobody complained.
Jake has a knack for taking something simple and making it phenomenal. And these sweet potatoes are a perfect example of this. He is the mastermind behind them, and this was usually what he delegated to me during our “family” dinners in college.
I’M AMY, THE SIDE DISH QUEEN
My husband is still the king of the grill. He’s now also the king of the Blackstone, Green Egg, off-set smoker and pellet smoker. I often joke that I don’t know why we even have a kitchen since we have so many methods for cooking outdoors. Ha! But really…
He’s also the extrovert who entertains in our home. I’m the homebody who loves people fiercely, but getting out of my routine is a lot of work for me. On his favorite days, we invite a whole house full of people over for a brisket or pulled pork and an entire kitchen full of side dishes. I love this about him because while I LOVE it when the people are here, it takes so much more effort for me to plan the actual event.
His knack for orchestrating fellowship in our home and ability to feed a massive crowd by smoking something delicious has rendered me the mastermind behind all the side dishes.
These rosemary roasted sweet potatoes are one of my few that people get excited to see again and again. They are one that I get asked how to recreate often and I’m always happy to share.
I love that those days back in college with our friend, Jake, taught me something that serves my family and many others regularly. Thanks, Jake!
THE SECRETS TO THE BEST ROSEMARY ROASTED SWEET POTATOES
Now, I know the recipe is just below here and if you’re anything like me, you want to skip this part and get to the good stuff. But wait! There are a couple secrets that make these extra good. First, this olive oil. It’s my favorite. Obviously, most olive oils will work great, but I love this one and think its special. I buy it on Amazon usually.
Second, now lean in closely so I can change your life. Ready? The flaky salt matters. I promise you that if I could cook with only one seasoning for the rest of my life, it would be this salt. No hesitation. You can find it at this link on Amazon, but I usually pick it up in most grocery stores too.
Ask my family. They know. My obsession with this salt is real. It’s the best for finishing off any dish and don’t even get me started about how perfect it is on top of toasted homemade sourdough with really good butter. The salt matters.
Lastly, it really is crucial to get them in a single layer to bake. This allows the bottom side of them to get just a little bit crunchy, so you don’t end up with mushy roasted potatoes.
There you have it, friends! I hope you love them as much as I do. Let me know if you make them and what you think. Don’t forget to pin one of these images so you can save the recipe for later.
ROSEMARY ROASTED SWEET POTATOES
- 1 cutting board
- 1 knife
- 1 cookie sheet
- 3-4 medium to large, sweet potatoes
- 1-2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp Maldon flaky sea salt
- 1 tsp dried rosemary
- Begin by washing and peeling the sweet potatoes.
- Cut the sweet potatoes in half. Then cut one half lengthwise.
- Take the pieces you've cut lengthwise and slice them to be 1/4 inch thick.
- Once all the potatoes are sliced, lay them in a single layer on the cookie sheet.
- Drizzle them with just enough olive oil to cover them.
- Sprinkle them with the salt, garlic powder and dried rosemary.
- Bake them in the oven at 375 degrees for about 30 minutes or until they are soft and beginning to brown.