Paleo Roasted Rosemary Sweet Potatoes

Who doesn’t love sweet potatoes? If you’re paleo, you’ve probably become best buds with these crazy good spuds…

whole30 compliant recipe markI’m posting this recipe at the request of my hubby – he really loves this one. We’ve whipped up these tasty nuggets over and over again.

My favorite combo is grilled salmon, our mango salsa, and this simple sweet potatoes recipe. It’s seriously delicious. We typically make it with both white-fleshed sweet potatoes and yams for a colorful dish. I should really include this one in a cookbook someday. But until then, you’ll enjoy serving these with your favorite foods as a savory side dish.

Super easy and fast, they will definitely bring a little extra pizzazz to any meal.

I love adding fresh-clipped rosemary to these potatoes. You can even sprinkle on a little of your own favorite spices if you like. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-2rzg1g’]

And if you have leftover potatoes, why not add them to your breakfast hash? You can get an easy two-fer out of this recipe your whole family will love.

For that reason alone I always make more than I need, and then enjoy the rewards of a bunch of happy faces smiling back at me around the breakfast table.

This one’s a no-brainer. Add it to your recipe box now, and I’m sure you’ll go back to it again and again.

Enjoy! :)

Roasted Rosemary Sweet Potatoes Recipe

Roasted Rosemary Sweet Potatoes Recipe


  • 2 raw peeled sweet potatoes – cubed (instructions below)
  • 1-2 cloves of garlic – minced or pressed
  • 2 tbs fresh rosemary – chopped
  • 2 tbs of olive oil or coconut oil
  • Sea salt and black pepper to taste


  1. Preheat oven to 375-degrees F
  2. Line a cookie sheet with foil
  3. First cut peeled sweet potatoes into one-inch rounds to make them easier to cube
  4. Place potato cubes in a medium mixing bowl
  5. Add the olive oil, sea salt, pepper, garlic and rosemary and toss together
  6. Next spread out on a foil-lined cookie sheet
  7. Bake about 35 minutes – turn cubes over about 10 minutes before time is up
  8. For more browned and crispy potatoes, place under your oven's broiler for a few minutes – keep an eye on them to avoid burning!
  9. Serve and enjoy

Join the Conversation

  1. Which varieties are you using to achieve the color combination in the photo?

    1. Hi Stacy, White sweet potatoes are my favorite. Yams or ruby sweet potatoes work well too.

  2. I made these tonight and they were a HIT with my family!! So delicious! Even my 3-year-old loved them! Thanks for the great recipe. :)

    1. Hey thanks for the nice comment Jessica…glad the whole family approved. :)

    1. To save time, could you slice them and toss in mixture earlier in the day then cook them later? If so, would you store in fridge or room temp? I’m new to cooking sweet pot. Thanks!

      1. Hi Shelly, I would place them in the fridge. I have done exactly that and they turn out great. :)

        1. Thank you. I made them and they are delicious! I used olive oil and less rosemary (personal preference). I’ll try with coconut oil next time to see the difference, although they couldn’t be any better than with the olive oil! I’ll also try preparing earlier in the day and putting in fridge as you suggested for a quicker dinner. I can see this being a frequent side. Thanks again.

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