Rosemary roasted sweet potatoes (Bento)
One of our favorite easy side dishes are these rosemary garlic roasted sweet potatoes. They’re simple, quick and require very little planning. My son loves sweet potatoes so we always have some on hand. Sometimes I crave something less sweet and a bit more savory so this is the recipe we use for those times.
These potatoes go great with eggs in the morning if you have leftovers or you could pack them in your bento. If possible try to cut the pieces generally about the same size so they cook evenly, it doesn’t need to be perfect though! We leave the skins on for a little more texture and added nutrients, but if you don’t like the skins feel free to peel them first.
Yield 3-4
Prep time
5 MinCook time
30 MinTotal time
35 MinRosemary Roasted Sweet Potatoes
Savory roasted sweet potatoes with a hint of natural sweetness.
Ingredients
- 2 Sweet Potatoes
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Dried Rosemary
- Olive oil
- Salt to taste
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Cut sweet potatoes into approximately 1 inch cubes.
- Put sweet potatoes on parchment paper lined baking sheet. Coat in olive oil. Add salt, garlic powder and rosemary (crushing into smaller pieces in hand first). Mix well with hands so everything is coated.
- Bake for 30-40 minutes, mix halfway through so evenly roasted. Ready when golden on sides and fork tender.
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