Garlic Roasted Sweet Potatoes
Golden, tender, and bursting with garlic and rosemary flavor, these roasted sweet potatoes are a quick, healthy, and versatile side dish perfect for any meal.
Equipment
- 9×13-inch baking dish (1)
- Large mixing bowl – 1
- Knife (1)
- Cutting board – 1
- Spoon or spatula for mixing (1)
Ingredients
- 2 lbs sweet potatoes peeled and cubed
- 1 head garlic papery skin removed, halved horizontally
- 2 Tbsp olive oil
- 2 tsp dried rosemary
- 1 tsp garlic powder
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 sprigs fresh rosemary optional, for garnish
Instructions
- Preheat the Oven and Prepare the Baking Dish: Begin by preheating your oven to 400°F (200°C). Choosing the right baking dish ensures even roasting, so select a 9×13-inch or similarly large oven-safe dish. Lightly coat the dish with a thin layer of olive oil or nonstick spray to prevent sticking. This small step helps the sweet potatoes develop a beautiful golden exterior without burning.
- Peel and Cube the Sweet Potatoes: Take 2 pounds of sweet potatoes and peel them carefully. Cut the sweet potatoes into roughly 1-inch cubes, aiming for uniform size to ensure even cooking. Smaller pieces may cook too quickly and risk burning, while larger chunks may remain undercooked. Place the cubed potatoes into a large mixing bowl for seasoning.
- Prepare the Garlic Head: Take one whole head of garlic and remove any excess papery layers, leaving the head intact. Slice the garlic horizontally into two halves, exposing the cloves inside. The exposed garlic will roast alongside the sweet potatoes, releasing a deep, sweet, caramelized flavor that infuses the dish naturally. Set aside the garlic halves until ready to mix with the potatoes.
- Toss Sweet Potatoes with Olive Oil: Drizzle 2 tablespoons of olive oil over the sweet potato cubes in the mixing bowl. Use a large spoon or spatula to toss the cubes thoroughly, making sure each piece is lightly coated. The olive oil not only helps the seasonings stick but also promotes browning and adds a rich, savory taste.
- Season with Herbs and Spices: Sprinkle 2 teaspoons of dried rosemary, 1 teaspoon of garlic powder, ½ teaspoon of kosher salt, and ½ teaspoon of black pepper over the oiled sweet potatoes. Use your hands or a spoon to gently toss the mixture until all cubes are evenly coated. The dried rosemary brings an earthy aroma, while the garlic powder enhances the natural sweetness of the potatoes.
- Arrange Sweet Potatoes in the Baking Dish: Transfer the seasoned sweet potatoes into your prepared baking dish, spreading them evenly in a single layer. Nestle the halved garlic heads among the potato cubes, cut side facing up. Optionally, add 2 sprigs of fresh rosemary for a fragrant herbal note. Rub a little olive oil over the garlic halves to prevent them from drying out during roasting.
- Roast Until Golden and Tender: Place the baking dish in the preheated oven and roast for approximately 30 minutes. Check occasionally after 20 minutes to ensure the potatoes and garlic are not browning too quickly; if needed, cover loosely with aluminum foil. The sweet potatoes are ready when they are fork-tender and the edges are lightly caramelized to a golden-brown hue.
- Remove and Rest: Carefully remove the dish from the oven using oven mitts. Discard the roasted rosemary sprigs, as they will have released their flavor during cooking. Let the sweet potatoes rest for 3–5 minutes to allow the flavors to settle and for easier serving.
- Serve and Garnish: Transfer the roasted sweet potatoes to a serving dish. Optionally, add a few fresh rosemary leaves on top for visual appeal and extra fragrance. Serve as a side dish for weeknight dinners, holiday meals, or meal-prep containers. The roasted garlic can be squeezed out of its skins and spread over the potatoes for added richness and flavor.
- Storage Tips (Optional Step): If you have leftovers, allow the roasted sweet potatoes to cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 4–5 days. They can be reheated in the oven or microwave, and the flavors often intensify after a day.
Notes
- Cut Evenly for Best Results: Make sure sweet potatoes are cut into roughly 1-inch cubes to ensure even roasting and consistent texture.
- Garlic Flavor Tip: Roasting the garlic head whole mellows its sharpness, producing a sweet, caramelized flavor that infuses the potatoes. For a stronger garlic punch, lightly press the cloves before roasting.
- Herb Variations: Fresh rosemary adds a fragrant touch, but thyme or sage can be substituted for a slightly different flavor profile.
- Oven Check: All ovens vary, so start checking for tenderness around 25 minutes. Light browning and a fork-tender center indicate it’s ready.
- Make Ahead: Sweet potatoes can be prepped ahead of time and stored in the fridge, then roasted fresh before serving for convenience.
