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Roasted Purple Sweet Potato with Balsamic Vinaigrette

Rebecca Huff
A side dish fit for the royals
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 8


  • 8 medium purple sweet potatoes chopped into cubes
  • cups olive oil extra virgin
  • cup balsamic vinegar
  • sprig fresh rosemary
  • ½ tsp Himalayan sea salt or more to taste


  • Preheat the oven to 475°F with a rack in the middle position. 
  • Combine the chopped sweet potatoes, salt, and oil in a large bowl tossing well to coat evenly.
  • Pour out onto a baking sheet with a rim lined with parchment paper. 
  • Roast for 30-35 minutes or until fork-tender, checking once around 25 minutes to test doneness.
  • In a small jar with a tight-fitting lid, combine the oil, vinegar and spices. Put the top on the jar tightly, then shake vigorously. 
  • Add more salt and pepper to suit your taste.


Potatoes are a naturally gluten-free food. 
Keyword purple sweet potatoes
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