Parmesan Herb Butter Sweet Potato Bites
Crisp-edged, tender-centered sweet potato cubes tossed in a nutty Parmesan-herb butter that make a crowd-pleasing side dish perfect for any occasion.
Ingredients
Sweet Potatoes
- 2 medium medium-sized sweet potatoes (about 1 to 1.25 lb total) Yukon or orange-fleshed varieties work well, or use purple sweet potatoes for color.
Parmesan-Herb Butter
- 3 tablespoons unsalted butter, melted Can substitute with olive oil or ghee for dairy-free.
- 2 tablespoons grated Parmesan cheese Use freshly grated if possible.
- 1 tablespoon fresh parsley, chopped Chop finely for better distribution.
- 1 teaspoon fresh rosemary, chopped Use less if using dried.
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or use a light coat of oil.
- Peel the sweet potatoes (or scrub clean if keeping the skins) and cut into uniform 1-inch cubes.
- In a medium bowl, melt the butter. Stir in the grated Parmesan, chopped parsley, chopped rosemary, garlic powder, and a pinch of salt and pepper until combined.
- Add the sweet potato cubes to the bowl and toss thoroughly so every cube is coated in the butter mixture.
- Spread the cubes in a single layer on the prepared baking sheet, leaving a little space between pieces for airflow and better crisping.
Cooking
- Bake for 20 to 25 minutes, flipping once halfway through, until edges are golden brown and a fork slides in easily.
- Taste and adjust seasoning with a little more salt or pepper. Serve warm.
Notes
These bites pair beautifully with grilled meats, roasted chicken, or as part of a vegetarian board. For a casual party, serve them with a tangy dipping sauce like garlic yogurt or chipotle mayo. If you want a sweet contrast on the table, consider pairing with a buttery dessert.