Roasted Parmesan Sweet Potatoes

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These Roasted Parmesan Sweet Potatoes make a perfect side dish for your meal. They are super quick to make and have a great balance of sweet and savory.

Roasted Parmesan Sweet Potatoes

I love these sweet potatoes and could probably eat them every day. They’re amazingly good. If you’re not a huge sweet potato fan, and don’t make them often because of it, give these a try.

The butter and Parmesan attaches to each cube of potato and crisps them up nicely on the outside, while the inside becomes so soft and sweet. The savory flavor offsets the sweetness, making them irresistible little morsels.

You can pair these with just about any main dish, which makes them versatile for any dinner.

Sweet potatoes make a great main dish, give these pulled pork stuffed sweet potatoes a try.

Ingredients You’ll Need

ingredients for parmesan roasted sweet potatoes
  • Sweet potatoes – This recipe calls for 1 1/2 pounds of sweet potatoes which translates to about 2 large sweet potatoes. If your potatoes are on the smaller side use 3. Peeled and cubed.
  • Butter – Salted butter
  • Parmesan cheese – You want to use finely grated Parmesan. You can grate your own with a micro planer to get it very finely shredded, or buy it that way. Larger grated cheese doesn’t work as well. It doesn’t coat the potato pieces, and it turns a bit greasy in the oven.
  • Salt and ground black pepper – to taste.
  • Garlic or garlic salt– 1 clove, minced. Optional

Helpful Tips

  • Finely grated Parmesan works best for this recipe. You can grate your own with a micro planer to get it very finely shredded, or buy it that way. Larger grated cheese doesn’t work as well. It doesn’t coat the potato pieces well, so it falls off or turns a bit greasy.
  • The sweet potato cubes should not be stacked up. They will cook better and get nice and crispy is they are spread out and not touching.
  • The size of the potato pieces will have a big impact on the outcome. I suggest chunks of about 1 – 2 inches each.

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roasted sweet potato

Roasted Parmesan Sweet Potatoes

These Roasted Parmesan Sweet Potatoes make a perfect side dish for your meal. They are super quick to make and have a great balance of sweet and savory.
4.41 from 15 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 2 Servings
Calories: 494kcal
Author: Laura Lynch

Ingredients

  • 1.5 pounds (680 g) sweet potato peeled and cubed (about 2 large potatoes)
  • 2 tablespoon (30 ml) butter melted
  • 1/2 cup (50 g) loosely packed shredded Parmesan cheese about 40g, divided
  • 1/2 teaspoon (3 g) salt
  • 1/4 teaspoon (0.5 g) ground black pepper
  • 1 clove garlic minced (if desired)

Instructions

  • Preheat the oven to 425° F (220 C). Line a baking sheet with parchment paper.
  • Place the cubed potatoes in a bowl. Pour over the melted butter, most of the Parmesan cheese (reserving a little to sprinkle on before serving), salt, pepper, and garlic (if using). Stir to coat.
  • Pour the potatoes onto a baking sheet and spread them evenly.
  • Bake for 30-35 minutes, flipping once to ensure even cooking. Serve with remaining shredded Parmesan sprinkled on top.

Notes

  • Finely grated Parmesan works best for this recipe. You can grate your own with a micro planer to get it very finely shredded, or buy it that way. Larger grated cheese doesn’t work as well. It doesn’t coat the potato pieces well, so it falls off or turns a bit greasy.
  • The sweet potato cubes should not be stacked up. They will cook better and get nice and crispy is they are spread out and not touching.
  • The size of the potato pieces will have a big impact on the outcome. I suggest chunks of about 1 – 2 inches each.

Nutrition

Calories: 494kcal | Carbohydrates: 70g | Protein: 15g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1269mg | Potassium: 1182mg | Fiber: 10g | Sugar: 14g | Vitamin A: 48810IU | Vitamin C: 9mg | Calcium: 406mg | Iron: 2mg

Can I Reheat Roasted Sweet Potatoes?

They can be reheated later, but they’ll lose their crispiness. If you need to reheat them again if you have leftovers, I suggest putting them back in the oven (or air fryer if you have one) for about 10 minutes to warm and crisp them again.

Also, you can freeze them both before and after cooking. Just reheat them or bake them from frozen in the oven. Cook times will vary depending on whether they’ve been cooked once already. Give them 15 minutes if already cooked and 40-45 minutes if raw.

Roasted Parmesan Sweet Potatoes

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