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.
Servings: 2 Servings
Calories: 494kcal
Ingredients
- 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)
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