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Roasted Rosemary Sweet Potatoes

Crispy Roasted Rosemary Sweet Potatoes for Cozy Nights

Crispy Roasted Rosemary Sweet Potatoes are the perfect side for any winter meal, combining crunch and flavor with minimal fuss.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Butter Provides richness and aids in browning; substitute with olive oil for a vegan option.
  • 2 tablespoons Olive Oil Adds healthy fats and flavor; use canola or avocado oil as alternatives.
For the Flavor
  • 2 teaspoons Crushed Dried Rosemary Infused aromatic flavor; fresh rosemary enhances aroma.
  • 1 medium Shallot Adds depth and sweetness; yellow onions can be a substitute.
For the Potatoes
  • 2 pounds Sweet Potatoes The star of the dish; russet potatoes can be used as substitutes.
  • 1 teaspoon Kosher Salt Enhances flavor, adjust according to taste.
  • 1/2 teaspoon Freshly Cracked Black Pepper Adds spiciness; recommended to use fresh.

Equipment

  • baking dish
  • Mandolin
  • Pastry brush

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a greased 2-quart baking dish.
  2. In a small bowl, combine melted butter and olive oil with the crushed dried rosemary. Mix evenly.
  3. Pour about a quarter of the buttery rosemary mixture into the baking dish.
  4. Thinly slice the sweet potatoes and layer them vertically in the baking dish, alternating with shallot slices.
  5. Brush the tops of the layered sweet potatoes and shallots with the remaining butter-oil mixture.
  6. Season the layers generously with kosher salt and freshly cracked black pepper.
  7. Cover the dish tightly with aluminum foil and roast for 1 hour.
  8. Remove the foil, increase the oven temperature to 450°F (232°C), and roast for an additional 10-15 minutes until crispy.
  9. Allow to cool slightly before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 31gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 300mgPotassium: 450mgFiber: 4gSugar: 7gVitamin A: 184IUVitamin C: 15mgCalcium: 4mgIron: 6mg

Notes

Slice sweet potatoes evenly for optimal cooking. Store leftovers in an airtight container in the fridge for up to 3 days.

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