Rosemary Maple Roasted Sweet Potatoes
I love roasted sweet potatoes as a side dish, because not only are they packed with flavor, they are packed with nutrients! This recipe is easy to make and requires minimal hands on time, but the result is delicious! These are perfect served as a side at Thanksgiving dinner, or any fall or winter meal!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Preheat the oven to 375F degrees, and oil a sheet pan.
- Toss the sweet potatoes with the oil, syrup, rosemary, salt and pepper in a bowl until the potatoes are evenly coated, then spread them out on the sheet pan.
- Place the pan in the oven and roast for about 40-45 minutes until they are tender and browned at the edges.
- Remove from the oven, place the potatoes in a serving dish, and enjoy!
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- Allergen Friendly
- Heart Healthy
- Side Dish