Description
Delicious roasted sweet potatoes seasoned with garlic, herbs, and Parmesan cheese, perfect as a side dish.
Ingredients
Scale
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 3 cloves garlic, finely minced
- 1 teaspoon fine sea salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika (optional, for a smoky note)
- 1/2 teaspoon dried thyme or Italian seasoning
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1/2 cup freshly grated Parmesan cheese, loosely packed, plus 2 tablespoons for serving
- 2 tablespoons chopped fresh parsley (or chives) for garnish
- Zest of 1/2 lemon (optional, for brightness)
- Nonstick cooking spray or a little extra oil for the baking sheet
Instructions
- Preheat your oven to 425°F (220°C).
- Line a large baking sheet with parchment paper or lightly grease it with olive oil or nonstick spray. Use a large enough pan to keep the sweet potatoes in a single layer for best browning.
- Peel the sweet potatoes and cut them into even 1-inch cubes. Try to keep the pieces as uniform as possible so they cook evenly.
- Place the cubes into a large mixing bowl.
- Drizzle the sweet potatoes with 3 tablespoons of olive oil.
- Add the minced garlic, salt, black pepper, smoked paprika (if using), dried thyme or Italian seasoning, and red pepper flakes (if using).
- Toss thoroughly with your hands or a large spoon until every cube is lightly and evenly coated in oil and seasonings.
- Spread the seasoned sweet potato cubes onto the prepared baking sheet in a single layer.
- Make sure they are not crowded or piled on top of each other; space between the cubes helps them roast and caramelize instead of steaming.
- Place the baking sheet on the middle rack of the preheated oven.
- Roast for 15 minutes without stirring to allow a good crust to form on the bottom.
- After 15 minutes, remove the tray and use a spatula to flip the sweet potatoes, turning them as best you can so a fresh side touches the pan.
- Return the tray to the oven and roast for another 10 to 15 minutes, until the sweet potatoes are tender all the way through when pierced with a fork and nicely browned on the edges.
- Pull the tray out of the oven.
- Sprinkle the 1/2 cup of grated Parmesan evenly over the hot sweet potatoes.
- Gently toss or turn the cubes so some of the cheese makes contact with the pan and the surfaces of the potatoes.
- Return the tray to the oven and roast for an additional 3 to 5 minutes, just until the Parmesan melts and begins to turn lightly golden and crisp in spots. Watch closely to avoid burning the cheese.
- Remove the baking sheet from the oven.
- If using, sprinkle the lemon zest and chopped fresh parsley over the top.
- Toss gently to distribute.
- Taste one piece and adjust seasoning with a little extra salt or pepper if needed.
- For extra richness, you can sprinkle the remaining 2 tablespoons of Parmesan over the hot potatoes right before serving.
- Transfer the roasted sweet potatoes to a serving platter or bowl.
- Serve hot as a side dish with roasted chicken, steak, fish, or as part of a vegetarian spread. They are best enjoyed immediately while the edges are crisp and the cheese is still fragrant.
Notes
- For a vegetarian option, serve with a salad or as a part of a grain bowl.
- These sweet potatoes can also be served cold in a salad the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg