Rosemary-Roasted Sweet Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweet potatoes roasted until caramelized and tender, infused with rosemary and olive oil for a naturally sweet side dish. This Mediterranean-inspired Whole30 recipe (vegetarian), ready in about 40 minutes, pairs sweet potatoes, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 200 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Peel and cut 2 large sweet potatoes into 1/2-inch cubes.
  2. Step 2: Toss 2 large sweet potatoes with 2 tbsp olive oil, 1 tbsp fresh rosemary, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl until evenly coated.
  3. Step 3: Spread sweet potatoes in a single layer on a parchment-lined baking sheet.
  4. Step 4: Roast for 25-30 minutes, stirring once halfway through, until golden and tender when pierced with a fork.

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