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.
» Looking for more potato recipes? Here are a bunch of great potato side dishes to try, as well as potato main dishes.
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
- 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
How to Make Roasted Parmesan Potatoes
All you really need to do is peel and dice the potatoes, toss them with the butter, Parmesan, salt and pepper. Add minced garlic or some garlic salt, if want it. I don’t prefer garlic, personally.
Toss them in a bowl with the ingredients until they’re well coated.
For this, you’re going to 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.
Scatter the potatoes on a baking tray that’s lined with parchment paper or well greased (so the potatoes don’t stick).
Put them in the oven at 425° F (220 C) for about 30-35 minutes, tossing halfway through to cook evenly.
Serve them right when they come out of the oven with a little of the extra Parmesan sprinkled on top.
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.
Frequently Asked Questions
Do I have to peel the sweet potatoes?
No, you don’t have to peel them because the skins are edible. We choose to peel them in this recipe. The texture and taste will be different if you leave them on. It really comes down to your preference.
Do I need to boil the sweet potatoes before roasting them?
We don’t boil the sweet potatoes in this recipe. While you certainly can, it isn’t necessary because the sweet potatoes are cut into such small chunks that they cook well without it. In the end it is just one more step and more dirty dishes for nothing.
How long does it take to roast sweet potatoes?
These sweet potatoes are roasted in the oven at 425° F (220 C) for about 30-35 minutes, tossing halfway through to cook evenly. The secret is to make sure the chunks are cut evenly so that they will all cook evenly and be done at the same time.
Main Dishes to Serve This With
Oven-Baked Tri Tip Steak
Instant Pot Beef Short Ribs
Marinated Grilled Chicken Thighs
Instant Pot Whole Chicken
BBQ Baked Chicken Wings
YOU MIGHT ALSO LIKE
Like this recipe? We’d love for you to share it on your Pinterest board! Click to follow our Pinterest boards so you can find all our recipes!
Instagram it! If you try this recipe please tag #AFoodLoversKitchen on Instagram or Twitter. We love to see your photos of our recipes! Also follow us on Instagram, Twitter and Facebook to keep up on what we’re cooking up.
Roasted Parmesan Sweet Potatoes
- 1.5 pounds sweet potato peeled and cubed (about 2 large potatoes)
- 2 tablespoon butter melted
- 1/2 cup loosely packed shredded Parmesan cheese about 40g, divided
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 clove garlic minced (if desired)
- 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.
Other Potato Side Dish Recipes To Try
- Easy Roasted Twice Baked Potatoes
- Oven-Baked Crispy Smashed Potatoes
- The Best Crispy Roast Potatoes You’ll Ever Make
- Honey Sriracha Roast Potatoes
Click for Even More Potato Side Dish Recipes
🥧 If you’re interested in more great recipes, I share all my favorite Instant Pot recipes over at A Pressure Cooker Kitchen, air fryer recipes at Air Fry Anytime, and cocktails and drinks at Savored Sips. Check it out today!
Pin it for later!
Laura is a home cook who loves making new recipes and finding new favorite things to eat, whether at home or abroad. She also runs a popular travel blog and spends a lot of her time traveling for food.
7 thoughts on “Roasted Parmesan Sweet Potatoes”
So incredibly moist, tender, and full of flavor. YUM!!!
We love sweet potatoes! This looks like the perfect side dish for any weeknight meal- can’t wait to try them!
What a great combo of flavors you have here! My kind of food!
Such a delicious side dish. We love sweet potatoes and these are tasty!
I love sweet potatoes and haven’t tried them with parmesan. I have all the ingredients to do so tonight for dinner. Thanks!
These are so good! I’ve made them several times and about to make them again!
That’s fantastic, Sarah!