Cinnamon Rosemary Sweet Potatoes

  • Author: One Lovely Life
  • Yield: about 4 servings 1x


  • 2 large sweet potatoes, peeled and sliced into matchsticks or wedges
  • 23 sprigs fresh rosemary
  • 12 tsp cinnamon
  • salt, to taste
  • olive oil or avocado oil


  1. In a large bowl, toss sweet potatoes with enough olive oil to coat them (they should be shiny–you don’t want them sticking to your pan). Sprinkle with cinnamon and a hefty pinch of salt. Stir to combine evenly.
  2. Spread sweet potatoes out onto a baking sheet, trying not to let any wedges overlap. Place rosemary sprigs on top.
  3. Roast at 400 degrees for 20 minutes. Stir, and roast another 10-15 minutes, or until wedges are tender and browning.
  4. Discard rosemary sprigs and enjoy!