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Roast sweet potatoes with rosemary and lemon recipe

Roast sweet potatoes with rosemary and lemon recipe

17 ratings

Reinvent your roasties with this rosemary and lemon flavoured side dish. Sweet potatoes are a great alternative to classic potatoes, but still give that wonderfully crisp texture when roasted. Lemon zest adds a zingy twist, making these fluffy potatoes the ideal side for a roast dinner. See method

  • Serves 6
  • 10 mins to prepare and 45 mins to cook
  • 98 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 5 small sweet potatoes, scrubbed and cut into 5cm chunks
  • 1 tbsp olive oil
  • 2 rosemary sprigs, leaves roughly chopped
  • 1 tsp fennel seeds
  • 1 lemon, zested

Each serving contains

  • Energy

  • Fat

    2g 3%
  • Saturates

    0g 2%
  • Sugars

    5g 6%
  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 19.9g Protein 1.2g Fibre 3g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes in a roasting tin.
  2. Add the oil, rosemary, fennel seeds and lemon zest, season and mix to coat the potatoes.
  3. Roast for 45 mins, stirring once or twice, until tender and crisp.
See more Sweet potato recipes

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