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Close-up of roasted rosemary sweet potato rounds piled on a baking sheet, one round showing deep caramelized spots
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Roasted Rosemary Sweet Potato Rounds

Roasted sweet potato rounds with dried rosemary and kosher salt, made on one sheet pan in 35 minutes. Naturally gluten-free and dairy-free, and great on salads, bowls, and sandwiches too!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 164kcal

Ingredients

  • 2 medium sweet potatoes sliced into rounds (634g)
  • 1 Tbsp olive oil 15g
  • 2 tsp dried rosemary
  • 1 tsp kosher salt

Instructions

  • Preheat the oven to 425F.
  • Spread the sweet potato rounds out on a large, parchment-lined baking sheet. Spray with the olive oil and season with the rosemary and salt.
  • Bake for 25 minutes, or until tender.
  • Enjoy as a side, or as a topping for salads and bowls. We even love these on sandwiches or in crunch wraps!

Notes

GF/DF: Naturally gluten-free and dairy-free.
Search MyFitnessPal, MacrosFirst, or Lose It: Lillie Eats and Tells Rosemary Sweet Potato Rounds

Nutrition

Serving: 124g | Calories: 164kcal | Carbohydrates: 28.5g | Protein: 2.6g | Fat: 4.4g | Fiber: 5g