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Roasted Sweet Potatoes with Garlic and Parmesan

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Delicious roasted sweet potatoes with garlic and Parmesan, perfectly crispy on the outside and tender on the inside.

Ingredients

Scale
  • 2 pounds (about 900 g) 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)
  • 1/2 teaspoon dried thyme or Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 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)
  • Nonstick cooking spray or a little extra oil for the baking sheet

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
  2. Peel the sweet potatoes and cut them into even 1-inch cubes. Place the cubes into a large mixing bowl.
  3. Drizzle the sweet potatoes with olive oil and add garlic, salt, pepper, paprika (if using), thyme, and red pepper flakes (if using). Toss until well coated.
  4. Spread the seasoned sweet potato cubes onto the prepared baking sheet in a single layer.
  5. Place the baking sheet in the oven and roast for 15 minutes without stirring.
  6. Remove the tray and flip the sweet potatoes, then return it to the oven to roast for another 10 to 15 minutes.
  7. Pull the tray out of the oven and sprinkle Parmesan over the sweet potatoes. Return to the oven for an additional 3 to 5 minutes until the cheese melts.
  8. Remove the baking sheet from the oven and, if desired, sprinkle lemon zest and parsley over the potatoes. Toss gently.
  9. Transfer the roasted sweet potatoes to a serving platter and serve hot.

Notes

These sweet potatoes can be paired with grilled chicken or savory steak. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

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