Roasted Mixed Sweet Potatoes with Rosemary

It’s finally here! The day that I can say, “It’s fall,” and no one can tell me it’s not fall yet. I get a little snarky about the whole issue. 

Fall is a frame of mind for me. It has to be. 

We now live in place that stays pretty well hot until nearly the end of October. Fall is my favorite season. If I don’t celebrate fall despite the heat, well, I just might go a little crazy flipping through all those pictures of leaves, apples, pumpkins, sweaters, and boots in my social media feed.

So I make a mental commitment that fall starts on September 1. 

That being said, wow, have we been having real deal fall weather this week! I woke to 55 F yesterday and rain! We’ll be back up in the 90s next week so I’ve been enjoying every second of it. 

Running mid-morning, reading outside, and…turning on the oven!

The farmstand nearby is starting to transition to fall produce, and there were boxes of sweet potatoes and yams there this week. We get all kinds around here (and I won’t get into a debate about sweet potatoes vs. yams).

I don’t play favorites. I like them all. I picked up some garnet yams, white sweet potatoes, and Japanese sweet potatoes. 

I like to roast them all together. They each have a different sweetness and texture that is best enjoyed together at once, in my opinion. 

They are also delicious with rosemary, and I happen to have some rosemary thriving in the herb garden. 

This might be the simplest recipe I have on the blog. All it takes is the potatoes, olive oil, rosemary, salt, and pepper along with 45 minutes in the oven. 

They can be eaten as a side dish just as they are or put them in a bowl with greens, black beans, and maybe add an egg on top for a meal-in-a-bowl. 

Aside from being super simple, the dish screams fall. I can’t think of a better thing to make in the oven on a cool day. 

What you’ll need:

5 medium to large sweet potatoes
3 tablespoons extra virgin olive oil
4-inch sprig rosemary
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper

How to make it:

Preheat the oven to 425 degrees F. 

Cut the potatoes into about 1/2-inch cubes. Place in a bowl and add the olive oil. Remove the leaves from the rosemary, mince, and add to the bowl. Toss to coat.

Spread into a single layer onto a large baking sheet. Bake for 20 minutes. Remove from the oven and stir carefully. Bake for 20 more minutes. Check to make sure they are tender. At this point you can remove them, but I often roast them for 5 more minutes to get the edges browned a bit more. 

Sprinkle with salt and pepper and serve. 

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