Roasted sweet potatoes with rosemary

Do you like sweet potatoes?

Did you know that the starches they contain become resistant if you cook them and store in the refrigerator at 4ºC?

The resulting starches are very interesting for the health of your intestines, they act as prebiotics, feeding your microbiota.

Today I suggest roasting them in the oven, in a preparation that enhances their sweetness and with a slight acid touch to balance the dish.

Give it a try it, you will love them!


2 sweet potatoes

1 large onion

2 cloves of garlic

1/2 lemon

6 – 8 rosemary sprigs

Extra virgin olive oil

Shoyu or tamari


Verduras dulces al horno


Preheat the oven to 200 ºC.

Peel and cut the sweet potatoes in irregular pieces but of the same size.

Cut the onion into quarts similar in size to the sweet potatoes.

Crush the garlic and leave them with the skin.

Cut the lemon into wedges.

Cut the sprigs of rosemary into pieces of 4 to 5 cm.

Arrange all the ingredients in a baking dish or tray. Add a pinch of salt and a few drops of shoyu. Mix well.

Now add a splash of olive oil and mix again so that the sweet potatoes are well impregnated.

Bake for about 20 minutes or until the sweet potato is tender.

To turn off. Remove and let it rest a few minutes before serving.

Cook them with love… and enjoy!

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