Oven Roasted Sweet Potato Cubes
Side dishes don’t get much easier (or versatile) than these Roasted Sweet Potatoes with onions & fresh rosemary. Each well-seasoned bite has a deliciously caramelized exterior and a soft, creamy interior. Perfect for Thanksgiving or any weeknight meal!
Nutrition Facts
Ingredients
Instructions
Preheat oven to 400°F. Place two baking sheets in the oven to preheat.
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Continue Reading at Garnishwithlemon →Chef's Notes
Not a rosemary fan? Use a different fresh herb or dried spice. Cumin or chili powder taste great with sweet potatoes.
Got leftovers? Use them to make a fantastic breakfast hash.
Roasting tips:
Use a hot oven. The high heat ensures you get a crispy, caramelized exterior and soft, fluffy interior.
Cut your potatoes and onions in similar sizes to ensure they finish roasting at the same time.
Preheat your sheet pans while preheating the oven. This jumpstarts the cooking process once the veggies hit the pan and helps achieve that lovely sear we all crave.
Use two pans instead of just one to make sure the veggies roast rather than steam. If you try to stuff them all on one pan, they will steam because they are so close together and won't get that crispy exterior everyone loves.
Got leftovers? Use them to make a fantastic breakfast hash.
Make-ahead tips:
You can peel and cut the potatoes up to two hours ahead of time. Any longer than that and you need to pop them in a container of ice water and store in the fridge until ready to use. Dry VERY thoroughly before roasting.
You can roast the potatoes and onions ahead of time but they will lose a bit of their crispiness. Reheat in a hot oven until warmed through.
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