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A wooden spoon topped with roasted sweet potatoes, purple potatoes, and golden potatoes.
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5 from 1 vote

Roasted Sweet Potatoes

These oven roasted sweet potatoes have an irresistible crispy exterior, and a soft and fluffy interior. They're seasoned perfectly with fresh herbs to accent their naturally sweet flavor, and are a perfect side dish to add to almost any meal.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 8 servings
Author: Ellen

Equipment

  • Large Mixing Bowl

Ingredients

  • 2 sweet potatoes (peeled and diced)
  • 6 purple fingerlings potatoes (peeled and diced)**
  • 3 golden potatoes (peeled and diced)**
  • 1/3 cup olive oil
  • 1 to 2 tsp Kosher salt (to taste)
  • 1/2 tsp black pepper
  • 1 TBS fresh chives (minced)
  • 1 to 2 TBS fresh rosemary (minced)
  • 1 tsp fresh thyme

Rosemary Garlic Aioli

  • 3 cloves garlic (minced)
  • 1 egg
  • 1 lemon (fresh squeezed for juice)
  • 2 TBS celery leaves (chopped)
  • 1 tsp salt (to taste)
  • 1/4 tsp white pepper (to taste)
  • 2 tsp fresh rosemary (minced)
  • 1/2 cup olive oil

Instructions

For the Roasted Potatoes:

  • Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside.
  • Peel and diced all of the potatoes into appropriately 1/2 inch cubes.
  • Add potatoes, olive oil, spices and herbs into a large bowl, and toss them together to coat them in the mixture.
  • Spread the potatoes evenly over the baking sheet, keeping the potatoes apart so they don't overlap.
  • Roast the potatoes in the oven for 25 to 30 minutes, flipping them half way through. Until the potatoes are fork tender.

For the Rosemary Garlic Aioli:

  • Squeeze the lemon juice into a bowl.
  • Blend the lemon juice, egg, garlic, and celery leaves in a blender or food processor until pureed.
  • Add the olive oil in a slow and steady stream from the top of the blender, while blending until it is a thick, creamy mixture.
  • Scoop the mixture into a small bowl and mix in the salt, pepper, and rosemary.
  • Serve as a dipping sauce or drizzle over potatoes

Notes

**If you want to use only sweet potatoes, substitute the golden and purple potatoes for an additional 2 large sweet potatoes.