These crispy Oven Roasted Sweet Potatoes have a caramelized exterior while staying light and and fluffy on the inside. They are a delicious, easy side dish recipe for nearly any occasion from a weeknight meal to your Thanksgiving table.
If you’re like me, you’re always on the hunt for easy, versatile side dish recipes.
Salads are great, but sometimes you crave something a little more substantial but not heavy. Oh, and it needs to be quick to pull together.
Enter these Oven Roasted Sweet Potatoes and Onions with fresh rosemary. This recipe ticks all the boxes for great side dishes - seasonal, simple and flavorful. Plus cooler autumn evenings are perfect for roasting ALL.THE.VEG.
This list is short and sweet:
- Sweet potatoes
- Sweet onions (Vidalia, Walla Walla or other sweet varietal)
- Fresh rosemary
- Olive oil
- Salt & Pepper
No fancy skills needed for this recipe. Start by peeling and chopping your sweet potatoes and onions. Toss with rosemary, olive oil, salt and pepper. Finally place mixture on a preheated baking sheet and bake until crispy and caramelized. Serve hot with an extra sprinkle of salt.
- Use a hot oven. This recipe calls for 400 degrees and that’s probably the minimum for roasting veggies. The high heat ensures you get a crispy, caramelized exterior and soft, fluffy interior.
- Preheat your sheet pans while preheating the oven. Placing your prepared sweet potatoes on an already hot pan jumpstarts the cooking process and helps achieve that lovely sear we all crave.
- Cut your potatoes and onions in similar sizes to ensure even roasting. If your potatoes are cubed unevenly, they will be cooked through at different times and some might burn before others are fully cooked.
- Don’t crowd the pan. It’s tempting to try to fit everything on one pan, especially if you’re in charge of dishes, but try to refrain. Crowding the pan with veggies will result in more steaming than roasting because the veggies don’t have as much air circulating around them. Use two sheet pans instead and rotate them halfway through cooking.
Absolutely! Skin-on potatoes have more texture, so if that doesn’t float your boat, feel free to peel your sweet potatoes before roasting them.
Sweet potatoes don’t brown immediately after being cut like russets do. If you plan to make them in a few hours, you should be fine with peeling and cubing ahead of time.
If longer than a few hours, submerge them in ice water and refrigerate for up to two days. Dry very thoroughly before roasting or your potatoes won’t caramelize or get crispy.
The technical answer is yes, you can, but they lose some of those irresistible crispy edges during reheating. If you have to reheat, pop them in a hot oven until heated through. You may have to tent with foil to keep them from over browning.
Not a rosemary fan? Switch up the herbs. Try swapping in thyme or oregano instead. Dried spices like cumin and chili powder are pair beautifully with sweet potatoes.
Got leftovers? Toss them in a salad or use them as the base for a breakfast hash with sautéed mushrooms, a fried egg and a shaving of fresh parmesan cheese.
More potato recipes
- These Make-Ahead Mashed Potatoes are the most requested recipe on our website for Thanksgiving. Give them a try and you’ll see why so many people love them.
- Crispy on the outside, tender on the inside and perfectly salted. Need we say more about this Smashed Potatoes Recipe?
- Still warm enough to grill where you live? You don’t want to miss these Grilled Potatoes in foil with fresh herbs or this grilled Hot German Potato Salad.
- Are you team Sweet Potato Casserole or not? The marshmallows take it over the top.
- This Potato Leek Soup is pure comfort food in a bowl. (Tip: roast the veggies for an awesome flavor boost!)
You can find all of our side dish recipes in our archives.
- 4 medium-sized sweet potatoes, peeled and cut into bite-sized pieces
- 1 large sweet onion, chopped into similarly sized pieces as potatoes
- 2-3 tablespoons olive oil (or other neutral oil)
- 1 heaping tablespoon chopped fresh rosemary
- Kosher salt
- Freshly ground black pepper
- Preheat oven to 400 degrees. Place two baking sheets in the oven to preheat.
- Combine potatoes and onion in a bowl. Add olive oil and toss to coat evenly. Sprinkle rosemary, salt and pepper on potato mixture and stir to combine.
- Divide potato mixture on preheated baking sheets and roast in the oven for 25-30 minutes, rotating sheets and flipping potatoes and onions halfway through. Depending on the size of your potato and onion pieces, they may cook faster or slower. Keep an eye on them so they don't burn.
- Remove from oven and season to taste with additional salt and pepper.
- 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.
Use leftover potatoes and onions to make a fantastic breakfast hash!
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Serving Size:1 portion
Amount Per Serving: Calories: 174Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 132mgCarbohydrates: 26gFiber: 4gSugar: 8gProtein: 3g
Side dishes don’t get much easier (or versatile) than these Oven Roasted Sweet Potatoes & Onions. Each well-seasoned bite has a deliciously caramelized exterior and a soft, creamy interior. Perfect for Thanksgiving or any weeknight meal!