Roasting does something special to sweet potatoes — the edges go a bit jammy, the middles turn soft and custardy. I cut them into chunky wedges, toss with olive oil, chopped rosemary, a good pinch of salt, and some black pepper. Hot tray, hot oven (about 220°C / 425°F), and don’t crowd them. Flip once when the bottoms pick up color; let the herbs perfume the whole kitchen. I always “test” one straight off the pan. Too hard to wait.
Once they’re tender and well browned, I grate a bit of lemon over the top — or flick in a touch of vinegar — so they don’t taste heavy. A pinch of chili flakes if I’m in the mood. Sometimes a pinch of chili flakes for a kick. They’re great next to roast chicken or fish, but honestly I eat them as a snack with my fingers. Simple, cozy, kind of elegant without trying.
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparation
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Preheat the oven
Preheat your oven to 200°C (390°F).
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Toss sweet potatoes
In a large bowl, combine the sweet potato cubes with olive oil, chopped rosemary, salt, and pepper, ensuring each piece is coated evenly.
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Roast
Spread the sweet potatoes on a baking tray in a single layer. Roast for 30–35 minutes, turning halfway through, until golden and tender.
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Serve
Remove from the oven and serve warm as a flavorful side dish, enjoying the fragrant aroma and caramelized edges.
Note: Use fresh rosemary sprigs for the best aroma and flavor. Cut sweet potatoes into evenly sized cubes to ensure even roasting.
Updated: August 30, 2025