Roasted sweet potatoes are my favorite side dish, and a little rosemary goes a long way.

Rosemary Sweet Potatoes (Vegan)

Rosemary Sweet Potatoes (Vegan) |


2 medium/large sweet potatoes
1 T olive oil
3 sprigs fresh rosemary
2 garlic cloves
salt and pepper, to taste

  1. Preheat the oven to 400F and line a cookie sheet with foil.
  2. Chop the sweet potatoes into 1 inch cubes (smaller cubes = faster cooking time).
  3. Chop your garlic and rosemary.
  4. Mix the chopped sweet potatoes, garlic, and rosemary with olive oil, salt and pepper. You can do this in a separate mixing bowl, or right on the foil-lined cookie sheet.
  5. Bake for 20 minutes, remove and shake the pan to make sure the sweet potatoes aren’t sticking.
  6. Return to the oven and bake another 15-20 minutes until potatoes are cooked through (you can tell they’re done if they’re easily mashed with a fork).


I discovered my love of vegan cooking and all things food when I got my first kitchen during my sophomore year of college, so all of the recipes I share are designed to be made in a hurry and on a dime. Although I like to occasionally try adventurous and crazy new recipes, most of my cooking celebrates minimalism and uses five ingredients or less.

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