Description
This Oven Roasted Sweet Potato Cubes recipe features tender and flavorful sweet potatoes combined with sweet onions and aromatic fresh rosemary. Roasted to perfection in the oven, these savory-sweet cubes become beautifully caramelized, making a perfect side dish for any meal.
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 the potatoes
Seasonings & Oils
- 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 Oven: Preheat your oven to 400°F (200°C) and place two baking sheets inside to warm while you prepare the ingredients. This ensures the roasting process begins immediately upon placing the potatoes in the oven.
- Toss Ingredients: In a large bowl, combine the bite-sized sweet potato cubes and chopped sweet onion. Drizzle with 2 to 3 tablespoons of olive oil and toss until all pieces are evenly coated. Sprinkle the chopped fresh rosemary, kosher salt, and freshly ground black pepper over the mixture and stir well to distribute the seasonings.
- Roast Vegetables: Carefully remove the preheated baking sheets from the oven and evenly spread the potato and onion mixture onto them in a single layer. Roast in the oven for 25 to 30 minutes, making sure to rotate the baking sheets and flip the vegetables halfway through cooking for even browning. Check for doneness as cooking times may vary depending on the size of the pieces.
- Season and Serve: Once the sweet potatoes are tender and golden caramelized, remove the baking sheets from the oven. Taste and adjust seasoning with additional salt and freshly ground black pepper as desired. Serve warm as a delicious side dish.
Notes
- Cutting the sweet potatoes and onions into uniform sizes helps ensure even cooking.
- Use a neutral oil like canola or avocado oil as an alternative to olive oil if preferred.
- Keep an eye on the vegetables towards the end of roasting to prevent burning.
- Fresh rosemary can be substituted with dried rosemary, but use about one-third the amount as dried herbs are more concentrated.
- This dish pairs well with roasted meats, grilled chicken, or as a hearty addition to a vegetarian meal.
