Rosemary Roasted Sweet Potatoes

"The rosemary give these potatoes a hint of fresh flavor that is not found in ordinary sweet potato recipes. Although unusual, it is quite refreshing!"
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
Ready In:




  • Peel potatoes and cut into 8 wedges.
  • Stir together melted butter, brown sugar, chopped rosemary, and orange rind, until sugar dissolves.
  • Pour mixture into a plastic ziplock bag and add potatoes.
  • Seal bag and work mixture over potatoes, coating them thoroughly.
  • Place potatoes on an oiled baking sheet and bake at 400F for 35-40 minutes or until potatoes are fork-tender and golden brown, turning potatoes once or twice during cooking.

Questions & Replies

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  1. patticakes 3
    i made this exactly as the recipe suggested. fantastic! they are all carmelized and taste very much like candied yams without all the syrup. i loved them and will make them again. i did use fresh rosemary. it and the fresh orange zest were perfect!
  2. Roxygirl in Colorado
    I had to use dried rosemary but I still really enjoyed this dish. I served it with Maine-aic's Chicken and Black Beans and it went great. Thanks Sue! Roxygirl
  3. JoyceJoann
    These were excellent. My rosemary was just picked and gave the potatoes a fresh zesty taste. I didn't have any orange rind, so I substituted lemon zest, and it turned out fine. My husband said he doesn't care for sweet potatoes that much, but he had seconds! EDIT: We make this a lot -and it can be our vegetable or our starch!...We'll have chicken and rice and sweet potatoes, or more often chicken and green beans and sweet potatoes. They're more nutritious than white potatoes, and so yummy. 2 of us eat a whole cookie sheet of wedges!
  4. Kristen Cooks
    I didn't use the OJ--my family is not a bing fan of orange zest, but they still turned out WONDERFUL!! Thanks for a great recipe!
  5. PrissyToes
    We found this recipe to be absolutely perfect in every way. I used fresh Rosemary from my herb garden, fresh orange rind, and the Splenda with brown sugar. I baked the potatoes on a stone baking sheet, and my cooking time was approximately 25 minutes. The potatoes were sweet, but not too sweet. These potatoes reminded me of the days when as a child my Mom and Grandmother made those delicious sweet and fried candied sweet potatoes. I plan to use this recipe again very soon, and I'm going to sprinkle some cinnamon, all spice, and ginger in the liquid ingredients. Thank you for sharing this wonderful recipe :) I look forward to using it again and again. Pat


  1. jewelc
    These are wonderful! I made these for Christmas and got such rave reviews that I made them again for New Year's! From now on I will definitely be making these our family's traditional sweet potato dish at the holidays, Thanksgiving, Christmas, and New Year's. They would be great for Easter too. They would also be great as a side for steaks and grilled chicken. I followed recipe first time exactly, except for I used a mixture of sweet potatoes and yams to give a nice variety of color. I also tried them without adding the brown sugar because sweet potatoes are so sweet naturally and I substituted olive oil for the butter, they came out just as tasty. Either way these are definitely a keeper!!


You know me as Sue L or Sue Lau. I write a food blog at which specializes in Midwestern, Amish, Southern, and Ethnic recipes. Most of which are my own recipes. There are a few there that aren't, but not many. And really, since the best of my recipes here are my recipes, it tells me you guys like me just a teensy bit. ;) I post all my latest stuff on my blog including new recipes, updates to older recipes and (hopefully) much better photos. So don't be shy in dropping by. If you like my stuff here you will LOVE my stuff there. Seriously.
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