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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 Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Mediterranean
Servings: 6 servings
Calories: 227kcal

Ingredients

  • 2 lbs sweet potatoes
  • 4 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 tsp cinnamon
  • ½ tsp allspice
  • ½ tsp nutmeg
  • 2 sprigs rosemary
  • ½ cup pomegranate arils

Instructions

  • 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.

Video

Notes

  • 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.  

Nutrition

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