Description
Oven Roasted Sweet Potato Cubes is a simple and flavorful side dish featuring tender, caramelized sweet potatoes and sweet onions roasted to perfection with fresh rosemary, olive oil, and seasoning. This recipe yields a wonderfully crispy exterior and soft interior, making it a perfect accompaniment 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 potatoes
Seasoning & Oil
- 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 up while you prepare the vegetables. This helps achieve a crispier roast.
- Prepare Vegetables: In a large bowl, combine the peeled and cubed sweet potatoes with the chopped sweet onion. Drizzle with olive oil and toss thoroughly to coat all the pieces evenly.
- Season: Sprinkle the fresh chopped rosemary over the vegetable mixture. Generously season with kosher salt and freshly ground black pepper, then stir again to distribute the flavors evenly.
- Roast: Carefully divide the potato and onion mixture between the two preheated baking sheets, spreading them out in an even layer. Roast in the oven for 25 to 30 minutes, making sure to rotate the baking sheets and flip the vegetables halfway through cooking to enable even browning and prevent burning.
- Finish and Serve: Once the sweet potatoes and onions are tender and golden brown on the edges, remove the baking sheets from the oven. Taste and adjust the seasoning with additional salt and pepper if desired. Serve warm.
Notes
- Cut vegetables into uniform sizes to ensure even cooking.
- Use a neutral oil if you prefer a different flavor than olive oil.
- Watch closely in the last 5 minutes to prevent burning, especially if pieces are smaller.
- Fresh rosemary can be substituted with dried rosemary, but reduce the quantity by half as dried herbs are more concentrated.
- This dish pairs well with roasted meats, grilled vegetables, or as a hearty addition to salads.
