Rosemary Roasted Sweet Potatoes

Sweet potatoes are a winter staple here at Happy Acres. They produce well, and keep for many months if cured and stored properly. I have to smile when I read articles on the Web that say they don’t store very well. It’s true, they don’t keep long at room temperatures, but what food does? After being cured, we keep ours in an unheated basement. Ideal storage temperatures are 55-60F (they should not be refrigerated). The flavor of sweet potatoes actually improves in storage, allowing the sugars to develop.

Rosemary Roasted Sweet Potatoes in the oven

Rosemary Roasted Sweet Potatoes ready for the oven

This recipe combines two of my favorite plants to grow in the garden: rosemary and sweet potatoes. The bold taste and scent of rosemary pairs well with the sweet potatoes in one of my favorite dishes. A serving will provide you with over 200% of the daily requirement of vitamin A, plus a healthy amount of potassium and fiber.

Rosemary Roasted Sweet Potatoes Print This Recipe Print This Recipe
A Happy Acres Original

3 medium sweet potatoes, peeled and cut into 1-inch pieces (about 1 3/4 pounds)
1 cup onion, cut into 1-inch pieces
1 Tbs extra-virgin olive oil
2 Tbs water
1 Tbs chopped fresh rosemary, plus 1 sprig
1/8 tsp pepper
1/2 tsp salt

1. Preheat oven to 400°F.

2. Combine all ingredients in a 13 x 9-inch baking dish, tossing to mix.

3. Cover with foil and bake at 400° for 45 minutes or until tender, stirring occasionally.

Servings: 6 (serving size about 1 cup)

Nutrition Facts
Nutrition (per serving): 142 calories, 21 calories from fat, 2.4g total fat, 0mg cholesterol, 267.4mg sodium, 474.8mg potassium, 28.6g carbohydrates, 4.3g fiber, 6.3g sugar, 2.3g protein, 45.1mg calcium, <1g saturated fat.

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8 Responses to Rosemary Roasted Sweet Potatoes

  1. Mmmmm…I love roasted vegetables. We make something similar here, using whatever root veggies we have handy for the season. Wednesday night I used a mix of fingerling potatoes, sweet potato, parsnip, and carrots. Otherwise almost the same recipe, except for a dash of balsamic vinegar. Wonderful…now I’m hungry!

  2. I often do roast sweet potatoes, but I’ve never tried them with Rosemary – but I will now!
    I don’t think we can grown sweet potoates here in the north of the UK, but I wish we could!
    Thanks for a great blog anf some seriuosly scrummy recipes. I’m not quite sure where I wandered in from, but I’m jolly glad I did 🙂

    • Villager says:

      Liz, sweet potatoes are definitely a warm-weather crop, but they do have varieties bred for shorter seasons. I’m not sure if they would work in your area oor not. Thanks for stopping by!

  3. joene says:

    I’m with you. I love the combination of rosemary and sweet potatoes. I often slice well washed unpeeled SPs and layer them. Between each layer I’ll add fresh chopped rosemary and S & P. Spray a little olive oil on each layer to prevent drying and bake till done. Delicious!

    • Villager says:

      I’ve never tried slicing them and baking them Joene, but I do like to slice them thin and grill them. I will have to give your way a try!

  4. Looks great! My family loves sweet potatoes and I have enough rosemary for the whole neighborhood. Thanks for sharing the recipe. 🙂

  5. Meredith says:

    I have to try this! I never thought of combining sweet potatoes with rosemary and onion… and it just so happens I have both on hand this day. 🙂

    Thanks for the information on curing and storing sweet potatoes. I was considering growing some this year, but I’m not certain how long of a season I’ll have here with our move date still uncertain, so I’ll have to vicariously enjoy you growing yours. 😉

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