Description
This Oven Roasted Sweet Potato Cubes recipe delivers perfectly tender and flavorful sweet potatoes with caramelized edges, combined with sweet roasted onions and fragrant rosemary. A simple and healthy side dish, it is easy to prepare and ideal for complementing a variety of main courses.
Ingredients
Scale
Vegetables
- 4 medium-sized sweet potatoes, peeled and cut into bite-sized pieces
- 1 large sweet onion, chopped into similarly sized pieces as potatoes
Seasoning
- 2-3 tablespoons olive oil (or other neutral oil)
- 1 heaping tablespoon chopped fresh rosemary
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and place two baking sheets inside to preheat. This helps achieve a nice crisp on the sweet potatoes and onions as they roast.
- Prepare the Vegetables: In a large bowl, combine the peeled and cubed sweet potatoes with the chopped sweet onion. Drizzle with olive oil and toss thoroughly to coat every piece evenly.
- Season the Mixture: Sprinkle the chopped fresh rosemary onto the potatoes and onions, then generously season with kosher salt and freshly ground black pepper. Stir well to distribute the seasoning throughout.
- Arrange on Baking Sheets: Divide the coated vegetable mixture evenly between the two preheated baking sheets, spreading them out in a single layer to allow for even roasting.
- Roast and Flip: Roast in the oven for 25 to 30 minutes, rotating the baking sheets and flipping the vegetables halfway through the cooking time to ensure they brown evenly on all sides. Monitor closely to prevent burning as cooking time may vary based on piece size.
- Final Seasoning and Serve: Once tender and golden, remove the baking sheets from the oven. Taste and adjust seasoning with additional salt and pepper if desired. Serve warm as a delicious side dish.
Notes
- Cut vegetables evenly to ensure uniform cooking.
- Use fresh rosemary for best flavor, but dried rosemary can be substituted at about 1 teaspoon.
- Keep an eye on the roasting process to avoid burning, especially if pieces are small.
- These roasted sweet potatoes can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven.
