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Roasted Sweet Potatoes with Garlic and Parmesan

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Deliciously roasted sweet potatoes, caramelized to perfection with garlic and Parmesan cheese.

Ingredients

Scale
  • 2 pounds (about 900 g) sweet potatoes, peeled and cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 3 cloves garlic, finely minced
  • 1 teaspoon fine sea salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika (optional, for a smoky note)
  • 1/2 teaspoon dried thyme or Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
  • 1/2 cup freshly grated Parmesan cheese, loosely packed, plus 2 tablespoons for serving
  • 2 tablespoons chopped fresh parsley (or chives) for garnish
  • Zest of 1/2 lemon (optional, for brightness)
  • Nonstick cooking spray or a little extra oil for the baking sheet

Instructions

  1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Peel the sweet potatoes and cut them into even 1-inch cubes.
  3. Drizzle the sweet potatoes with olive oil and add garlic, salt, black pepper, smoked paprika, thyme, and red pepper flakes. Toss until evenly coated.
  4. Spread the sweet potato cubes onto the prepared baking sheet in a single layer.
  5. Roast for 15 minutes without stirring to form a crust.
  6. Flip the sweet potatoes and continue roasting for another 10 to 15 minutes until tender and browned.
  7. Sprinkle the grated Parmesan over the hot sweet potatoes and roast for an additional 3 to 5 minutes until melted and golden.
  8. Remove from the oven and top with lemon zest and parsley. Adjust seasoning as desired.
  9. Serve immediately as a delicious side dish.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.

Nutrition

Find it online: https://recypez.com/roasted-sweet-potatoes-garlic-parmesan/

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