Rosemary Roasted Sweet Potatoes

Rosemary Roasted Sweet Potatoes - made with olive oil, sea salt, fresh cracked pepper and a touch of maple syrup, then tossed with toasted pecans for extra crunch! This simple side dish is the perfect addition to any holiday menu!

5 from 1 vote

Print Pin

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 215kcal

Author: Cathy Trochelman

Ingredients

4 cups cubed sweet potatoes skins on
4 fresh rosemary sprigs needles only
1/4 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
1/2 cup pecan halves
3 Tablespoons maple syrup

Instructions

Preheat oven to 400°F.
Combine sweet potatoes, rosemary, olive oil, salt & pepper in a large mixing bowl and toss to combine.
Spread on a large rimmed baking sheet and roast for 15 minutes.
Remove from oven; add pecans and maple syrup and toss to combine.
Roast an additional 5 minutes or until potatoes are tender.

Notes

Recipe Variations

Use a combination of regular and sweet potatoes
Sweeten with brown sugar or honey instead of maple syrup
Substitute walnuts or almonds for the pecans
Add additional fresh herbs, such as sage or thyme
Add chopped bacon
Sprinkle with cayenne pepper for a sweet + spicy combo
Sprinkle with cinnamon, nutmeg, or allspice

Nutrition