Oven Roasted Sweet Potatoes Recipe with Rosemary and Pomegranate

5 from 2 votes
Jump to RecipeComment

This post may contain affiliate links.

Oven roasted sweet potatoes are the perfect side dish. They’re made with spices and olive oil, then roasted to perfection until caramelized.

a plate of roasted sweet potatoes with roasemary and pomegranate on a blue backdrop.


Over the years, we’ve 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 to roasted brussel sprouts and Greek roasted vegetables (briam), you can always throw some veggie 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.

Are sweet potatoes good for you?

The short answer is yes. To be more specific, in addition to being a good source of fiber and minerals such as calcium and iron, sweet potatoes also contain vitamins such as Vitamin A and Vitamin C. They’re also packed with antioxidants, which protects your body against many illnesses.

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, tacos and wraps.
  • Easy to prepare: This recipe is as easy as peel, chop, toss and roast. 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.

And, if you’re a sweet potato superfan, be sure to check out our baked sweet potatoes, maple pecan sweet potatoes, mashed sweet potatoes and sweet potato casserole. They’re both family friendly and easy to make.

Front shot of oven roasted sweet potatoes with a golden fork.

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 and choose ones that are small or medium, firm, and have no bruises, brown spots, or soft spots on the skin.

Season them all the way

to make this recipe you need sweet potatoes, rosemary, olive oil, spices and pomegranate arils.

This recipe calls for 4 spices which are cinnamon, allspice, nutmeg and paprika. These spices have a warm nature and work well with the sweet potatoes. I enjoy using smoked paprika tor roasting vegetables, however, regular paprika would work, too.

I also like to add some aromatic herbs such as rosemary, thyme or oregano to this recipe. The earthy flavor of these herbs complements the sweet potato well.

Some other spices you can use are cayenne pepper, cumin, coriander, garlic powder and chili powder. Any combination of these spices would add a lot of flavor to this dish.

How to roast sweet potatoes

cut the potatoes into cubes then toss with olive oil and spices and roast in the oven.
  1. Preheat the oven to 460 degrees F. Coat a baking sheet with cooking spray.
  2. Wash and dry the potatoes. Peel them using a vegetable peeler and then slice into 1/2 inch thick circles and cut into 1-inch cubes.
  3. Toss the sweet potato cubes with olive oil, allspice, nutmeg, paprika and cinnamon. Arrange them on the baking sheet and make sure they’re not overlapping. Top with fresh rosemary.
  4. Roast in the oven for 15 minutes, then take the baking sheet out and flip the sweet potatoes using a spatula. Return to the oven and roast for another 10 to 15 minutes until soft and caramelized. Serve and top with pomegranate arils.

How long should I roast them?

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

Tips for roasting sweet potatoes

  1. High temperature: Roasting at a high temperature such as 450 degrees F would make them tender on the inside and caramelized on the outside.
  2. Don’t overlap: Arrange the sweet potato cubes in one single layer and make sure they’re not overlapping and the baking sheet is not too crowded so the air can circulate and caramelize the vegetables.
  3. Olive oil: Use a good amount of olive oil and make sure every sweet potato cube is coated with the olive oil. This will guarantee a nice color, flavor and texture.

Serving suggestions

Storage and reheating

Store the leftovers in an airtight container and refrigerate for up to 5 days. To reheat, arrange them on a baking sheet and place them in the oven at 325 degrees F for 15 minutes.

Freezing instructions

Let the oven roasted sweet potatoes cool completely. Then transfer them to a freezer-safe container and freeze for up to 3 months. To serve, thaw in the fridge overnight and reheat in the oven.

sweet potato cubes roasted and plated.

Frequently asked questions

Can you eat the sweet potato skin?

Yes, the skin of the sweet potato is edible when roasted. Make sure to wash and scrub the skin properly before cutting and roasting.

Should I soak the sweet potatoes in water before roasting?

I don’t find soaking them in water necessary for this particular recipe.

Should I use parchment paper for roasting?

I don’t like using parchment paper when it comes to roasting vegetables. In my opinion, vegetables brown better when there’s no parchment paper.

More roasted vegetables recipes

Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!

5 from 2 votes

Roasted Sweet Potatoes with Rosemary and Pomegranate

Roasted sweet potatoes are the perfect side dish. They're made with spices and olive oil, then roasted to perfection until caramelized.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 6 servings
Save this Recipe
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.


  • 2 lbs sweet potatoes
  • 4 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 2 sprigs rosemary
  • 1/2 cup pomegranate arils


  • Preheat the oven to 450 degrees F and coat a baking sheet with cooking spray.
  • Peel the sweet potatoes and cut them into 1-inch cubes. Toss the sweet potatoes with the olive oil, smoked paprika, cinnamon, allspice and nutmeg. Arrange them on the baking sheet in one single layer and top with rosemary.
  • Roast the sweet potatoes in the oven for 15 minutes. Take the baking sheet out of the oven and flip the sweet potatoes using a spatula. Return them to the oven and roast for another 10 to 15 minutes until they're golden and caramelized.
  • Transfer to a serving plate and top with more rosemary and pomegranate arils.



  • You can also use regular paprika instead of smoked paprika. 
  • The sweet potato skin is edible when roasted. If you decide to keep the skin on, make sure the sweet potatoes are completely clean and scrubbed. 
  • Make sure not to overcrowd the baking sheet to allow the air circulate and roast the potatoes properly. 
  • Store the leftovers in an airtight container and refrigerate for up to 5 days. Reheat in the oven at 325 degrees F for 15 minutes.  


Calories: 227kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 84mg | Potassium: 554mg | Fiber: 5g | Sugar: 8g | Vitamin A: 21618IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Leave a comment below!

About Shadi HasanzadeNemati

I'm here to show you how to make delicious Persian, Middle Eastern and Mediterranean food at home. My easy to follow recipes will bring exciting new flavors to your table!

You may Also Like

5 from 2 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    I would have never thought to combine this flavor combo (especially the pomegranate arils) with sweet potatoes! What a flavor explosion!