Rosemary sweet potatoes

Prep 15 min
Plus Roasting Time: 60 minutes
Makes 6 to 8 servings



1 tbsp
2 tbsp
chopped fresh rosemary, or 1 tbsp dried rosemary, crumbled
1 tsp
1 tsp
ground black pepper


  • Preheat oven to 350F (180C). For easier cleanup, line a rimmed baking sheet with foil, if you like. Peel potatoes. Cut into large chunks about 1-1/2 inches (3.5 cm). Place in a very large bowl. Drizzle with oil. Chop rosemary, then sprinkle overtop along with salt and pepper. Toss until well coated. Spread out on baking sheet. Roast, uncovered, in centre of preheated oven or on bottom rack underneath our Maple-Dijon Glazed Pork Roast (also in the Recipe File) until potatoes are very tender, stirring occasionally, about 1 hour.

This chop-and-toss dish has been voted the easiest side dish ever by the Test Kitchen team. Fresh rosemary brightens up chunks of vibrant sweet potato — a must-have for any Thanksgiving table!


Calories 213, Protein 3.1 g, Carbohydrates 5.7 g, Fat 2.3 g, Fibre 3.5 g, Sodium 311 mg.
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