This dish has less to do with allergies than personal taste. This dish is a savory version as opposed to the candied sweet potatoes we usually see on Thanksgiving.
Ingredients I am avoiding in this dish are butter (dairy) and garlic. It is also gluten free.

Prep Time | 15 minutes |
Cook Time | 30-40 minutes |
Servings |
people
|
- 4 medium Sweet Potatoes Peeled & cut into 1 inch cubes
- 3-4 T olive oil
- 2 tsp Sea Salt
- 1 1/2 - 2 tsp Freshly Ground Black Pepper
- 1 tsp Onion Powder
- 2 tsp Rosemary
- 2 tsp Parsley
Ingredients
|
![]() |
- Preheat oven to 425. Prepare a baking sheet lined with foil.
- You will be tossing the cubed sweet potato, so use a bowl that is large enough to toss the ingredients without them flying out of the bowl.
- Add olive oil, sea salt, black pepper and onion powder, rosemary and parsley to the large bowl. Whisk until completely blended.
- Add cubed sweet potatoes to the bowl & toss until all pieces evenly coated with the seasoned olive oil.
- Arrange the coated sweet potatoes in a single layer on the baking sheet. Place on the middle rack in the oven. Roast for 20 minutes.
- Turn the sweet potatoes so they roast evenly. Roast for another 10 - 15 minutes. You will know when the sweet potatoes are done when you see a brown crisp to the edges of the cubes and the pieces are tender.