Garlic Parmesan Roasted Sweet Potatoes
These roasted sweet potatoes are cubed, tossed with garlic and Parmesan, and roasted to golden perfection, making them an indulgent yet easy side dish.
Ingredients
Main ingredients
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 4 cloves garlic, minced or 1–2 tsp jarred minced garlic in a pinch
- 1/4 cup grated Parmesan cheese plus extra for finishing; for vegetarian option use a vegetarian hard cheese or nutritional yeast
- 2 tablespoons olive oil or avocado oil for a higher smoke point
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley for garnish (optional)
- 1 tablespoon melted butter optional, for extra richness; omit for dairy-free
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Wash, peel, and cut the sweet potatoes into 1-inch cubes. Mince the garlic and grate the Parmesan if not pre-grated.
- In a large bowl, combine the sweet potato cubes with olive oil, minced garlic, dried Italian seasoning, salt, black pepper, and melted butter if using. Toss until every cube is evenly coated.
- Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet.
Cooking
- Roast for 15 minutes. After 15 minutes, flip the cubes to expose new sides to the heat.
- Roast for another 10–15 minutes. Remove from the oven and sprinkle with half of the Parmesan. Toss gently to coat and return to the oven for 5–10 minutes, until the cheese crisps and the potatoes are fork-tender and golden.
Serving
- Transfer to a serving dish and garnish with the remaining Parmesan and fresh parsley if desired. Serve immediately.
Notes
If your sweet potatoes are very large, you may need to adjust the quantity or roasting time. For a dairy-free/vegan option, skip the Parmesan and butter and finish with toasted pine nuts or nutritional yeast.