Description
A delicious and easy recipe for Garlic Parmesan Sweet Potatoes, featuring tender roasted sweet potato cubes coated in garlic, Parmesan cheese, and olive oil. This flavorful side dish is perfect for any meal and garnished with fresh parsley for added color and taste.
Ingredients
Scale
Sweet Potatoes
- 2 pounds Sweet Potatoes (Peeled and cubed into bite-sized pieces)
Seasonings and Flavorings
- 4-5 cloves Garlic (Minced finely)
- 3 tablespoons Olive Oil (Extra virgin olive oil for roasting)
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 2 tablespoons Fresh Parsley (Chopped, for garnish – optional)
Cheese
- ¾ cup Parmesan Cheese (Freshly grated)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting.
- Prepare Sweet Potatoes: Wash and peel the sweet potatoes, then cut them into even 1-inch cubes for uniform cooking.
- Coat with Olive Oil: In a large mixing bowl, add the cubed sweet potatoes and drizzle with olive oil. Toss thoroughly until all pieces are evenly coated.
- Season Potatoes: Sprinkle salt and black pepper over the potatoes, add the minced garlic, and toss again to evenly distribute the seasonings.
- Add Parmesan Cheese: Sprinkle the grated Parmesan cheese over the sweet potatoes and toss gently to ensure the cheese adheres to the potatoes.
- Prepare Baking Sheet: Line a baking sheet with parchment paper and spread the sweet potato mixture in a single layer to allow for even roasting.
- Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through to ensure even browning until the potatoes are golden-brown and tender when pierced with a fork.
- Garnish and Serve: Remove from oven and optionally garnish with chopped fresh parsley. Serve immediately while warm.
Notes
- For extra crispiness, ensure the sweet potatoes are spread in a single layer without overcrowding the pan.
- You can substitute Parmesan cheese with Pecorino Romano for a sharper flavor.
- If you prefer a milder garlic flavor, roast the garlic cloves whole with the potatoes instead of mincing them.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven for best texture.
