Description
Crispy-edged sweet potatoes roasted with aromatic garlic and nutty Parmesan cheese. A simple side dish that transforms basic ingredients into restaurant-quality results.
Ingredients
Scale
- 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 4 tablespoons olive oil
- 6 cloves garlic, minced
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
Instructions
- 1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2. Peel sweet potatoes and cut into uniform 1-inch cubes.
- 3. In a large bowl, toss sweet potatoes with olive oil until evenly coated.
- 4. Add minced garlic, salt, pepper, rosemary, and red pepper flakes. Toss to distribute seasonings evenly.
- 5. Spread sweet potatoes in a single layer on the prepared baking sheet, avoiding overcrowding.
- 6. Roast for 20 minutes in preheated oven.
- 7. Remove and flip sweet potato pieces with a spatula. Return to oven for 15-20 minutes until edges are golden brown and crispy.
- 8. Remove from oven and immediately sprinkle with grated Parmesan cheese.
- 9. Return to oven for 3-5 minutes until cheese is lightly golden.
- 10. Remove from oven and immediately sprinkle with fresh parsley and drizzle with lemon juice before serving.
Notes
Store leftovers in refrigerator for up to 4 days. Reheat in 400°F oven for 8-10 minutes to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 450mg
- Fat: 8g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g