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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.

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
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 Parmesan Sweet Potatoes
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
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.

Main Dishes to Serve This With
Beef
Oven-Baked Tri Tip Steak
Instant Pot Beef Short Ribs
Chicken
Marinated Grilled Chicken Thighs
Instant Pot Whole Chicken
BBQ Baked Chicken Wings
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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
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
So incredibly moist, tender, and full of flavor. YUM!!!
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!
We loved the sweet potatoes! I added more garlic and a sprinkle of smoked paprika. Perfection.
I loved these the first time I made them. I have all the ingredients to do so tonight again for dinner tonight. Thanks!
These are so good! I’ve made them several times and about to make them again!
That’s fantastic, Sarah!