This Crispy Savory Sweet Potatoes Recipe is roasted until golden and crisp, then tossed with herbs and garlic. They’re the kind of side dish that steals attention from the main course. Whether you’re serving them for Thanksgiving or just craving something cozy and satisfying, this recipe brings out the best in sweet potatoes.
If you love sweet potatoes, try these fun and delicious recipes: Sweet Potato Muffins Recipe and Crispy Sweet Potato Fries.
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Why this Savory Sweet Potato Recipe is a Keeper
I love this sweet and savory sweet potato dish recipe because it’s a quick and easy side. This new recipe is perfect to add to an easy side recipe stash. Great for busy holidays.
- Savory Twist on a Classic: It bypasses the overly sweet marshmallow/brown sugar casserole, offering a sophisticated, savory alternative that appeals to a wider audience.
- Irresistible Texture: High-heat roasting caramelizes the natural sugars in the potatoes, creating crispy, golden-brown edges and a soft, tender interior. Savory roasted sweet potatoes are almost better than baked sweet potato fries.
- Simple Yet Savory Taste: The flavor profile is complex but requires minimal effort. The earthy, piney rosemary and garlic perfectly balance the natural sweetness of the potatoes.
- Versatile Side Dish: This oven roasted side pairs well with almost any main course, from a holiday turkey or roast chicken to a simple weeknight steak or fish dish. Not to mention, leftovers can be made into a savory sweet potato mash.
How Do I Make the Roasted Sweet Potatoes Crispy?
A drizzle of oil on the top of the potatoes before baking ensures crispy potatoes. However, don’t add too much or else they’ll be soft/soggy.
Fun Fact about Sweet Potato Casserole
Sweet potatoes didn’t start at the first Thanksgiving, but they’ve become a beloved symbol of warmth, tradition, and Southern culinary influence, making them a must-have for many American families.
Ingredient Notes for this Side Dish Recipe
This easy recipe for sweet potato wedges uses easy, fresh ingredients that pack a punch of flavor.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Sweet Potatoes: You will need about 2-3 fresh sweet potatoes to make this baked sweet potato recipe.
- Rosemary: I prefer to use fresh minced rosemary or thyme with the sweet potato slices to bring the best of savory flavors.
- Parmesan: Sprinkle some freshly grated parmesan cheese on before baking the savory version of crispy sweet potatoes.
Variations and Substitutions for Sweet Potatoes in the Oven
This recipe is so easy to change up. I like to experiment with ingredients to make different varieties.
- Fat: Olive oil, coconut oil, or a blend of butter and oil. Olive oil is common for savory roasting. Butter adds richness but can burn faster.
- Seasoning Boost: Garlic powder, onion powder, paprika, or a pinch of cumin. Smoked paprika adds a lovely depth.
- Herb Swaps: Thyme, Sage, or a mix of Italian herbs. Thyme is a great substitute, offering a similar earthy note.
- Savory Finish: Grated Parmesan cheese (tossed on for the last 5 minutes of roasting). Parmesan adds a salty, umami crunch to the best sweet potato mixture.
- Sweet Finish: Drizzle of maple syrup or honey before serving. For a touch of sweetness without being a “candied” dish. You can also add some marshmallows on top and bake until golden.
- Added Veggies: Add other roasted veggies like red onion chunks, carrots, or Brussels sprouts. Cut them to a similar size as the sweet sweet potatoes for even roasting.
- Acid: Add a squeeze of fresh lemon juice after roasting.
How to Make Savory Sweet Potatoes with Rosemary
This recipe comes together in just 3 quick and easy steps. This recipe is so good, it’s a great one to have on deck during the busy holiday season.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat Oven and Prep Potatoes: Preheat the oven and cut the sweet potatoes into pieces.
- Season the Potatoes: In a large bowl, add the chopped sweet potatoes, melted butter, minced rosemary, minced garlic, salt and pepper. Toss to coat the potatoes.
- Top and Bake: Transfer to a rimmed baking dish, and spread in a single layer. Drizzle with olive oil and sprinkle on parmesan cheese. Add water to the dish and bake until fork tender.
Prep Ahead Suggestions for this Easy Side Dish Recipe
When I prepare ingredients ahead of time, it can help save me time and kitchen space when it comes to making everything for dinner.
- 1 Day Ahead: Peel (optional) and cut the sweet potatoes into uniform cubes. Store them completely submerged in a bowl of cold water in the refrigerator. This prevents browning.
- Day of Serving (Morning): Drain the cut potatoes well and pat them completely dry with a paper towel. Chop the rosemary and mix it with the oil, garlic, salt, and pepper. Toss the mixture with the dry potatoes. Store the seasoned potatoes in an airtight container in the refrigerator.
- Just Before Roasting: Let the seasoned potatoes sit at room temperature for about 15-20 minutes before placing them in the hot oven. This helps them cook more evenly and crisp up faster.
Alternate Cooking Methods
This recipe is best in the oven, but here’s how to switch it up.
- Air Fryer: Preheat to 400 degrees. Toss the potatoes as directed. Cook in batches for 12-18 minutes, shaking the basket halfway through, until crisp and tender.
- Skillet/Stovetop: Dice the potatoes smaller. Melt oil/butter in a large cast-iron skillet over medium-high heat. Add potatoes and cook, stirring occasionally, until browned and tender (approx. 15-20 minutes). This method is better for smaller quantities.
How to Store, Reheat and Use Leftovers
- Store: Store leftover sweet potatoes in an airtight container in the refrigerator for 3-4 days.
- Reheat: Reheat in a single layer on a baking sheet in a 400 degree oven or toaster oven for 5-10 minutes, until hot and re-crisped.
- Quick Method: Microwave in short bursts, though they will lose their crispness.
- Use Leftovers: Dice the leftovers and add them to a simple morning hash with savory ingredients like eggs and onions. You can also turn leftovers into Pumpkin and Sweet Potato Soup or Potato Salad.
- Salads/Grain Bowls: Toss cold savory and sweet leftovers into a salad or a hearty grain bowl for added flavor and nutrition.
- Mashed Sweet Potato Recipe: Mash or puree them with a splash of milk or stock to make quick, savory mashed sweet potatoes.
- Casserole Dish: If you have enough, mash the leftovers and turn them into Sweet Potato Casserole with Marshmallows.
Common Questions About This Recipe
Do I Need to Peel the Sweet Potatoes?
Nope! Unless you want to take the time to peel them, you can leave the skins on.
Can I Use Dried Rosemary?
Yes, but I recommend using about 1/3 of the amount.
What Kind of Sweet Potato Should I Use?
Feel free to use whatever sweet potatoes you have on hand or can find at the store.
Expert Tips for Crispy Roasted Sweet Potatoes
- Drying is Key: After cutting and before tossing with oil, make sure the sweet potatoes are completely dry. Any residual moisture will cause them to steam instead of roast, leading to soft instead of crispy edges.
- Fresh Rosemary Only: While dried can be substituted, fresh rosemary is highly recommended for this recipe. The piney oil released during roasting is central to the “savory” profile.
- High Heat is Your Friend: Roasting at 400 degrees or higher is necessary to achieve that perfect caramelized exterior.
- Toss Gently During Roasting: To encourage even browning and prevent sticking, toss the potatoes once or twice halfway through the cooking time. Use a metal spatula to scrape up any tasty caramelized bits from the bottom of the pan.
- Serve With: Serve with Crock Pot Mashed Potatoes, Copycat Honey Baked Ham or Homemade Brown Gravy.
More Recipes You Might Like
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Crispy Savory Sweet Potatoes
This Crispy Savory Sweet Potatoes Recipe is super rich and flavorful. Unlike other sweet potato sides, this one has more savory goodness.
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Ingredients
- 3-4 Sweet potatoes, peeled
- 4 Tablespoons Butter, melted
- 2 Tablespoons Fresh rosemary, minced
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 Tablespoon Olive oil
- ¼ cup Parmesan cheese, grated
- ⅓ cup Water
Instructions
- Preheat oven to 350℉.
- Cut sweet potatoes into uniform sized pieces.
- Place in a baking dish with sides. Add melted butter, rosemary, garlic, salt and pepper.
- Toss to evenly coat all of the potatoes.
- Spread potatoes into a single layer.
- Drizzle with olive oil and top with parmesan cheese.
- Add water to baking dish.
- Bake for 30-40 minutes or until sweet potatoes are fork tender.
Christina’s Notes
- Add Savory Spices: Cumin, chili powder, onion powder, paprika, etc. or try a little cinnamon for the best roasted sweet potatoes.
- Nuts: Try add some pecans or walnuts to the sweet potato, they can even be toasted on a baking sheet first for more flavor.
- Variation Tip: Finish with fresh herbs like fresh parsley, thyme or add something sweet such as honey, brown sugar or maple syrup to taste for this easy side dish.
- Alternate Ingredient/Substitution/Addition: Onions and apples are great in these roasted easy sweet potatoes. Different potatoes. Try russet potatoes, red potatoes or Yukon gold potatoes work in this recipe.
- Overcrowd: For the best cubed roasted sweet potatoes do not overcrowd the pan. The potatoes will steam instead of getting super crispy on the outside.
Helpful Tips for All RecipesThese quick tips will help you get perfect results every time.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
Calories: 204kcalCarbohydrates: 23gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 23mgSodium: 578mgPotassium: 398mgFiber: 4gSugar: 5gVitamin A: 16318IUVitamin C: 3mgCalcium: 91mgIron: 1mg
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
Did You Make This Recipe?Leave a review & star rating to let everyone know what you thought.
This look delish! Thanks for sharing on the thread, I’ll be featuring it on the blog later today.
XO
Kristin
Thanks, Kristin! I feel honored! These are incredible. My family just gobbles them up! Thanks for stopping by! 🙂
That sounds Yummy. So do the pumpkin pie squares.
Thanks so much, Jennifer! 🙂