Why You’ll Love This Roasted Sweet Potato Medley

• It’s a textural dream. You get the creamy, soft interior of the sweet potatoes against their slightly crisp, caramelized exteriors, combined with the soft, sweet bites of onion and the creamy-crumbly texture of feta. Every forkful is a delightful little surprise.
• The flavor balance is just perfect. The natural sweetness of the potatoes is beautifully offset by the savory, salty feta and the earthy, pine-like fragrance of fresh rosemary. A final drizzle of balsamic glaze (trust me on this) ties it all together with a touch of acidity.
• It’s incredibly versatile. Serve it warm as a side with grilled chicken or fish, let it cool and toss it into a salad with some greens, or even top it with a fried egg for a fantastic vegetarian breakfast bowl. It adapts to your needs effortlessly.
• It makes your kitchen smell amazing. This might sound like a small thing, but the warm, aromatic scent of roasting sweet potatoes and rosemary is honestly one of the best parts of making this dish. It’s instant coziness.

Ingredients & Tools

• 2 large sweet potatoes (about 1.5 lbs / 700 g), peeled and cubed into 1-inch pieces
• 1 large red onion, cut into 1-inch wedges
• 3 tablespoons olive oil (extra virgin is best for flavor)
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika (optional, but adds a lovely depth)
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 4 oz (about ¾ cup) feta cheese, crumbled
• For serving: balsamic glaze, fresh parsley (optional)

Tools: A large rimmed baking sheet, parchment paper (highly recommended for easy cleanup!), a large mixing bowl.

The key here is cutting the vegetables to a similar size so they cook evenly. Don’t skimp on the oil—it’s what helps everything get beautifully crispy and golden, not steamed. And using fresh rosemary really does make a difference compared to dried; its fragrance is just so much brighter.

Serves: 4 as a side | Prep Time: 15 minutes | Cook Time: 25-30 minutes | Total Time: 40-45 minutes

Before You Start: Tips & Ingredient Notes

• Cube size matters. Try to get your sweet potato cubes as uniform as possible. If some pieces are much smaller, they’ll burn before the larger ones are tender. Aim for that 1-inch dice—it’s the sweet spot for roasting through without turning to mush.
• Why kosher salt? I prefer kosher salt for roasting because its larger crystals distribute evenly and adhere well to the vegetables, seasoning them perfectly without being overly salty. If you’re using fine table salt, you might want to start with a little less.
• Don’t crowd the pan! This is the golden rule of roasting. If you pile all the veggies onto a small pan, they’ll steam instead of roast. You want a single, even layer with a little space between pieces. If your pan is small, use two! It’s worth it for that caramelization.
• Feta timing is everything. We add the feta cheese at the very end, after roasting. If you put it on at the beginning, it will melt into a puddle and potentially burn. Adding it at the end keeps its shape and creamy, salty flavor intact.

How to Make Roasted Sweet Potato Medley

Serving Suggestions

Complementary Dishes

• Grilled Lemon Herb Chicken — The bright, zesty flavors of the chicken are a fantastic counterpoint to the sweet and earthy notes of the medley. They just belong together on a plate.
• Pan-Seared Salmon with a Dill Sauce — The richness of the salmon pairs beautifully with the sweet potatoes, and the fresh dill sauce adds another layer of herbal freshness that complements the rosemary.
• Simple Lentil Soup — For a cozy, completely meatless meal, a bowl of hearty lentil soup with a generous scoop of this medley on the side is pure, satisfying comfort.

Drinks

• A Crisp Sauvignon Blanc — The herbaceous and citrusy notes in a good Sauvignon Blanc will mirror the rosemary and lift the sweetness of the potatoes beautifully.
• A Light-bodied Pinot Noir — If you prefer red, a Pinot Noir with its red fruit flavors and low tannins won’t overpower the dish and will complement the earthy elements.
• Sparkling Water with Lemon and Thyme — A non-alcoholic option that’s just as special. The bubbles and citrus are refreshing, and the thyme is a nice echo of the rosemary.

Something Sweet

• Warm Apple Crumble with Vanilla Ice Cream — You’re already enjoying the warmth of roasted fruitiness, so leaning into that with a classic apple crumble feels like a natural and deeply satisfying progression.
• Dark Chocolate and Orange Pots de Crème — The intense, slightly bitter chocolate and bright orange zest provide a sophisticated, rich finish that contrasts nicely with the savory main course.
• Simple Ginger Cookies — The spice from the ginger is a lovely way to end the meal, and their crisp texture is a nice change from the softness of the medley.

Top Mistakes to Avoid

• Mistake: Using a wet sweet potato. If you’ve washed your potatoes and not dried them thoroughly, the excess water will create steam on the pan, preventing proper browning. Pat them completely dry with a kitchen towel after peeling and cubing.
• Mistake: Skipping the flip/stir. I know, it’s an extra step, but it’s non-negotiable! Roasting on one side the whole time will give you uneven cooking—burnt on the bottom, undercooked on top. That quick stir ensures everything gets its time in the spotlight.
• Mistake: Adding the feta too soon. I’ve messed this up before too… adding the feta at the beginning seems logical, but it just melts into oblivion and can burn. Wait until the veggies are out of the oven for that perfect salty, creamy bite.
• Mistake: Underseasoning. Sweet potatoes can take—and need—a good amount of seasoning. Don’t be shy with the salt and pepper. Taste a tiny piece before roasting if you’re unsure, and remember you can always add a little more at the end.

Expert Tips

• Tip: Par-cook for extra speed. If you’re really in a rush, you can microwave the cubed sweet potatoes for 3-4 minutes before tossing them with oil and seasonings. This gives them a head start, reducing the roasting time by nearly half.
• Tip: Make it a meal. Turn this side into a main by adding a can of drained and rinsed chickpeas to the pan before roasting. They’ll get crispy and add plant-based protein, making it a hearty, standalone dish.
• Tip: Play with the acid. If you don’t have balsamic glaze, a squeeze of fresh lemon juice right at the end is just as fantastic. It brightens everything up and balances the sweetness in a different, zingy way.
• Tip: Use the leftovers creatively. This medley is fantastic cold the next day. Chop it up a bit more and mix it with quinoa or couscous, some chopped spinach, and a simple vinaigrette for an instant lunch salad.

FAQs

Can I make this ahead of time?
Absolutely, it’s a great make-ahead dish! You can roast the vegetables (without the feta) up to 2 days in advance. Let them cool completely, then store them in an airtight container in the fridge. When you’re ready to serve, reheat them in a 350°F (175°C) oven until warm, then add the feta and garnishes. This method works better than microwaving, which can make the potatoes a bit mushy.

Can I use other vegetables?
Of course! This recipe is very adaptable. Cubed butternut squash is a natural substitute for sweet potato. You could also add in chunks of bell pepper, broccoli florets, or even carrots. Just keep in mind that harder vegetables will take about the same time as the sweet potato, while softer ones (like zucchini) should be added halfway through roasting so they don’t turn to complete mush.

My sweet potatoes are still hard after the recommended time. What happened?
This usually means your potato cubes were larger than intended, or your oven runs a bit cool. Oven temperatures can vary! Just pop them back in for another 5-10 minutes, checking frequently. Next time, try to cut them a bit smaller or invest in an inexpensive oven thermometer to check your oven’s true temperature.

Is there a substitute for feta cheese?
Yes, if you’re not a feta fan, goat cheese (chèvre) would be lovely, crumbled over the top. For a dairy-free option, a sprinkle of nutritional yeast can add a cheesy flavor, or for saltiness, try chopped Kalamata olives or capers. The goal is that salty, briny contrast.

How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sweet potatoes will soften further, but they’re still delicious. Reheat gently in the oven or a skillet to help restore some of the crispness. I don’t recommend freezing, as the texture of the potatoes becomes very watery and grainy upon thawing.