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Roasted Sweet Potatoes with Balsamic Vinegar and Rosemary

Total Time

Prep: 10 min. Bake: 30 min.


8 servings

This is classic comfort food that tastes great and makes your house smell welcoming on a Sunday afternoon. It accompanies so many things, and can be easily doubled to feed a crowd. —Jessica Gerschitz, Jericho, New York


  • 3 pounds sweet potatoes (about 3 large), peeled and cut into 1-inch cubes
  • 4 teaspoons olive oil
  • 1 to 2 tablespoons minced fresh rosemary or 1 to 2 teaspoons dried rosemary, crushed
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons balsamic vinegar
  • 1/2 cup grated Parmesan cheese


  1. Preheat oven to 400°. In a large bowl, toss sweet potatoes with oil, rosemary, salt and pepper; transfer to two 15x10x1-in. baking pans.
  2. Roast until tender and lightly browned, stirring occasionally, about 30 minutes. Toss with vinegar and cheese.

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