Oven Roasted Sweet Potatoes with Rosemary and Pomegranate

Oven roasted sweet potatoes are simple, flavorful, and ready in no time. Seasoned with warm Mediterranean spices and rosemary, this dish is the perfect side for any meal.

This roasted sweet potato recipe takes things up a notch with smoky paprika, cinnamon, and a burst of freshness from pomegranate arils. Whether you’re serving them alongside a hearty main or enjoying them as a snack, these roasted sweet potatoes will be your new go-to!

Over the years, I have gathered many roasted vegetable recipes that make the perfect side dish or addition to your favorite salads and bowls. From roasted butternut squash and acorn squash, roasted delicata squash, to roasted brussel sprouts and Greek roasted vegetables (briam), you can always throw some veggies in the oven with some olive oil and the right spices to create a tasty side dish. Today I’m going to show you how to roast sweet potatoes so that they are perfectly tender and caramelized every time.

Why You’ll Love This Recipe

Versatile: These roasted sweet potato cubes are so versatile. You can serve them as a side dish, in bowls, salads, and wraps.

Easy to Prepare: This recipe is as easy as peeling, chopping, tossing, and roasting. Simple yet so delicious, this is a sweet potato recipe you’d want to keep on hand.

Delicious: The seasoning and herbs enhance the flavor of the sweet potatoes and the pomegranate adds a nice touch.

If you’re a sweet potato fan, check out my crispy baked sweet potato fries, baked sweet potatoes, maple pecan sweet potatoes, mashed sweet potatoes, and sweet potato casserole. They’re both family-friendly and easy to make.

Ingredients

Sweet Potatoes: They caramelize naturally when roasted, creating a crispy, golden exterior. Cut the sweet potatoes into uniform cubes to ensure even roasting.

Olive Oil: It enhances caramelization and helps the spices stick to the sweet potatoes. Use extra virgin olive oil for a richer, more robust flavor.

Spices: I use 4 spices to make this recipe which are cinnamon, allspice, nutmeg, and smoked paprika. I enjoy using smoked paprika for roasting vegetables, however, regular paprika would work, too. You can use other spices such as cayenne pepper, cumin, coriander, black pepper, garlic powder, onion powder, and chili powder.

Rosemary: It has an earthy aroma that balances the sweetness of the potatoes. You can use fresh or dried rosemary. I also like to add some other fresh herbs such as parsley, thyme, or oregano to this recipe.

Pomegranate Arils: Provide a juicy burst of freshness that cuts through the richness of the roasted sweet potatoes. You can follow my tutorial on how to cut a pomegranate .

How to Pick the Right Sweet Potatoes

Keep in mind that sweet potatoes and yams are two different vegetables. Yams are usually white inside and less sweet.

When shopping for sweet potatoes, look for the jewel or garnet varieties, as they are naturally sweeter and have a vibrant orange color. Choose small to medium-sized potatoes that are firm, and have no bruises, brown spots, or soft spots on the skin.

How to Roast Sweet Potatoes

Preheat the oven: Set the oven to 450°F to ensure high heat for caramelization. Lightly grease a large baking sheet with cooking spray to prevent sticking.

Prepare the sweet potatoes: Wash and dry the sweet potatoes. Then, peel the potatoes using a vegetable peeler. Slice into ½-inch thick circles and cut into 1-inch cubes.

Season: In a large bowl, toss the sweet potatoes with olive oil, smoked paprika, cinnamon, allspice, and nutmeg. Make sure each piece is well-coated.

Roast: Arrange the sweet potatoes in a single layer on the baking sheet and ensure they’re not overcrowded and top with rosemary sprigs.

Roast for 15 minutes, then take the baking sheet out and flip the sweet potatoes with a spatula for even browning.

Continue roasting for another 10 to 15 minutes until they are golden, caramelized, and fork-tender.

Final touches: Transfer roasted sweet potatoes to a serving plate and sprinkle with more rosemary and fresh pomegranate arils for a juicy, tangy contrast.

How Long Should I Roast Sweet Potatoes?

This depends on the temperature of the oven and the size of the potatoes. To roast sweet potato cubes that are 1-inch thick, you usually need 25 minutes at 450°F. If the chunks are larger, it would take 5 to 10 minutes more for them to roast.

Serving Suggestions

These oven roasted sweet potatoes make a versatile side dish that pairs beautifully with many meals. Their caramelized edges, warm spices, and bursts of juicy pomegranate create the perfect balance of sweet, savory, and earthy flavors.

Lunch: Toss it with Mediterranean salad, nicoise salad, or Greek shrimp salad for a vibrant salad.

Dinner: Serve it as a side dish with dijon salmon, Italian chicken skillet, roasted turkey, or garlic lemon shrimp.

Storage Tips

Refrigerating: Let the roasted sweet potato leftovers cool completely, transfer them to an airtight container, and store them in the refrigerator for up to 5 days.

Freezing: Spread the cooled sweet potatoes on a sheet pan and freeze for 1-2 hours to prevent them from sticking together. Transfer them to a freezer-safe container or a sealed bag and store them for up to 3 months. To serve, thaw in the fridge overnight and reheat in the oven.

Reheating: To reheat, arrange roasted sweet potato on a baking sheet and place them in the oven at 325°F for 15 minutes to restore crispiness.

Frequently Asked Questions

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