Garlic-Herb Roasted Sweet Potatoes🥗 Side

Name: Garlic-Herb Roasted Sweet Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: olive oil spray; 4 medium sweet potatoes (7 ounces each, peeled); 4 teaspoons olive oil; 1 teaspoon garlic powder; 3/4 teaspoon sweet paprika; 3/4 teaspoon dried rosemary (or Italian seasoning); 1/2 teaspoon kosher salt and black pepper, to taste

These oven-baked sweet potatoes with aromatic seasonings make an ideal accompaniment to your go-to cold-weather meals.

By Jason Miller, Weeknight Cook & Household Coordinator

Prep: 15 minCook: 35 minServes: 4

side dish vegetarian fall winter american

Be the first to rate!

The best side dishes do not just fill space on the plate — they earn their spot. This garlic-herb roasted sweet potatoes is exactly that kind of recipe: simple enough to make on a busy weeknight, flavorful enough to hold its own next to any main course, and satisfying in a way that makes you reach for seconds.

Position your oven rack in the center for even heat distribution, and let the oven preheat fully before anything goes in — this is especially important for achieving a crisp, golden exterior. Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long.

This pairs well with almost any protein, from a simple roasted chicken to grilled steak or baked salmon. Make extra — it reheats well and having a ready-made side dish in the fridge makes weeknight cooking significantly easier.

Ingredients

olive oil spray
4 medium sweet potatoes (7 ounces each, peeled)
4 teaspoons olive oil
1 teaspoon garlic powder
3/4 teaspoon sweet paprika
3/4 teaspoon dried rosemary (or Italian seasoning)
1/2 teaspoon kosher salt and black pepper, to taste

Nutrition (Per 4 servings)*

215

Calories

Protein

41g

Carbs

Fat

Fiber

250mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Heat the oven to 425°F. Lightly spray a sheet pan with oil.
Cut the sweet potatoes into 3/4-inch inch cubes.
In a large bowl, toss the sweet potato wedges with olive oil and season with garlic powder, paprika, rosemary and salt and black pepper, to taste.
Spread out in an even layer on the sheet pan and bake 30 to 35 minutes, tossing every 10-15 minutes until tender, golden and browned on the edges. (Keep an eye on them at about 25 minutes to make sure they don't burn)