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Garlic Roasted Sweet Potatoes

Kathleen R. Coffey
Tender, golden roasted sweet potatoes infused with garlic and rosemary make the perfect healthy side dish.
High in fiber, low in saturated fat, and bursting with flavor, this recipe is quick to prepare and works beautifully for weeknight dinners, holiday meals, or meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American, Plant-Based
Servings 4

Equipment

  • 1 large mixing bowl
  • 9×13" baking dish (or similar large baking dish)
  • Chef’s Knife
  • Cutting Board
  • Measuring Spoons

Ingredients
  

  • 2 lbs sweet potatoes peeled and cubed
  • 1 head garlic peeled with paper removed but kept intact
  • 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 but recommended

Instructions
 

  • Preheat and Prepare the Oven: Start by preheating your oven to 400°F (200°C).
    This ensures that your sweet potatoes roast evenly and develop a golden, caramelized exterior.
    While the oven is heating, choose a large baking dish—a 9×13-inch dish works perfectly—to accommodate all the sweet potatoes in a single layer.
    This helps them cook evenly and prevents steaming.
  • Peel and Cube Sweet Potatoes: Take your sweet potatoes and peel off the skin completely.
    Then, using a sharp chef’s knife, cut them into roughly 1-inch cubes. Try to keep the cubes similar in size so they roast evenly.
    Place the cubed sweet potatoes in a large mixing bowl for the next step.
  • Prepare the Garlic Head: Grab the garlic head and carefully remove any loose, papery layers.
    Keep the head intact, but slice it horizontally in half, creating a top and bottom half.
    This exposes the garlic cloves slightly, allowing them to release a rich, roasted flavor while baking.
  • Coat Sweet Potatoes with Olive Oil: Drizzle 2 tablespoons of olive oil over the cubed sweet potatoes in the mixing bowl.
    Using a large spoon or your hands, toss the potatoes gently to ensure each cube is coated evenly.
    Olive oil not only prevents sticking but also helps the sweet potatoes caramelize and adds a subtle, heart-healthy richness.
  • Add Seasonings: Sprinkle in 2 teaspoons dried rosemary, 1 teaspoon garlic powder, ½ teaspoon kosher salt, and ½ teaspoon black pepper over the sweet potatoes.
    Mix thoroughly so the seasonings are distributed evenly.
    This step is crucial—seasoning every cube ensures a uniform, flavorful bite throughout the dish.
  • Arrange Sweet Potatoes in Baking Dish: Transfer the seasoned sweet potatoes to your preheated baking dish, spreading them out in a single layer.
    Nestle the halved garlic head among the sweet potatoes, cut side up, so that it roasts alongside them.
    If using fresh rosemary sprigs, tuck them in between the potatoes as well for added aroma.
  • Apply a Touch of Olive Oil to Garlic: Brush or rub a small amount of olive oil directly on the exposed cut surfaces of the garlic halves.
    This helps the garlic roast without drying out and ensures it develops a soft, sweet, and creamy texture once baked.
  • Roast the Sweet Potatoes: Place the baking dish in the preheated oven. Roast for approximately 30 minutes, checking occasionally for golden-brown edges.
    If the sweet potatoes or garlic are browning too quickly, cover the dish loosely with aluminum foil to prevent burning while still allowing for proper cooking.
  • Check for Doneness: After 30 minutes, test a few sweet potato cubes with a fork—they should be tender inside and slightly caramelized outside.
    The garlic should be soft, sweet, and fragrant. If needed, roast an additional 5–10 minutes to reach your preferred tenderness and color.
  • Remove and Rest: Carefully remove the baking dish from the oven. Discard any roasted rosemary sprigs before serving.
    Allow the sweet potatoes to rest for a few minutes; this helps the flavors settle and prevents burning your mouth on piping-hot bites.
  • Serve and Enjoy: Transfer the roasted sweet potatoes to a serving dish and enjoy immediately.
    Optionally, garnish with fresh rosemary for a vibrant, aromatic presentation.
    These potatoes pair beautifully with roasted meats, grilled vegetables, or even a simple green salad.

Notes

  • Use similar-sized sweet potato cubes to ensure even roasting.
  • Olive oil is essential for caramelization and flavor; avoid low-quality oils.
  • Keep the garlic head intact for a creamy, roasted flavor.
  • Fresh rosemary adds aroma, but dried rosemary works perfectly as well.
  • If potatoes start to brown too quickly, cover loosely with foil to avoid burning.
  • Serve immediately or allow to cool slightly; reheating in the oven maintains texture better than microwaving.
  • Adjust seasoning according to taste—sweet potatoes pair well with a hint of smoked paprika or cayenne for a flavor twist.