Garlic Parmesan Roasted Sweet Potatoes
Sweet, crisp on the outside and tender inside, these Garlic Parmesan Roasted Sweet Potatoes are a show-stopping side, perfect for any occasion.
Ingredients
Main Ingredients
- 2 large sweet potatoes, peeled and cut into 1-inch cubes About 3–4 cups.
- 4 cloves garlic, minced
- 1/4 cup freshly grated Parmesan cheese For a saltier alternative, use Pecorino Romano.
- 2 tablespoons olive oil Avocado oil can be used for higher smoke point.
- 1 tablespoon dried Italian seasoning Fresh rosemary and thyme can be used instead.
- 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.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Wash, peel, and cut the sweet potatoes into uniform 1-inch cubes. Pat them thoroughly dry with a clean kitchen towel or paper towels.
- In a large mixing bowl, combine the olive oil, minced garlic, dried Italian seasoning, salt, and black pepper. If using, stir in the melted butter.
- Add the sweet potato cubes to the bowl and toss well so every piece is evenly coated.
Cooking
- Spread the coated cubes in a single layer on the prepared baking sheet, avoiding overcrowding.
- Roast for 15 minutes, then remove from the oven and toss the sweet potatoes for even browning.
- Return to the oven and roast for another 10–15 minutes, until the cubes are fork-tender and starting to turn golden.
- Remove the pan from the oven and evenly sprinkle the grated Parmesan over the sweet potatoes. Return to the oven for an additional 5–7 minutes, watching closely until the Parmesan melts and forms a golden-brown, crispy crust.
- Let the sweet potatoes rest on the hot pan for 1–2 minutes to firm up and garnish with chopped fresh parsley if desired.
Notes
Cool roasted sweet potatoes to room temperature before storing in the refrigerator. They can be reheated for best texture.