Roasted Parmesan Sweet Potatoes

This is a perfect side dish for practically anything–chicken, pork, beef, or even fish! I like having simple, versatile recipes in my back pocket for busy weeknight meals. This one does just that!

Roasted parmesan sweet potatoes that are easy, simple, and completely satisfying! I love sweet potatoes because they’re so good for you, and my favorite way to eat them is roasted. This version is savory thanks to a touch of parmesan cheese. I like having both a savory and sweet version of roasted sweet potatoes. (By the way, you can find my favorite “sweet” version of  roasted sweet potato recipes here.) Like I said, this recipe comes together very quickly and is sure to be a hit! My husband, who does not typically care for sweet potatoes, ate every last one off his plate!IMG_20140103_193551191 (1)

Notice there’s just a tablespoon of parmesan cheese for the whole batch; we aren’t going too crazy! Of course, if you want to you can certainly add more. Other than salt and pepper, the sweet potatoes are spiced with dried thyme. If you don’t care for thyme, swap it out with your favorite herb! I think rosemary, oregano, sage, or even basil could be delicious.

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Here’s a great bonus with this recipe…it makes for very little clean up. I love cooking, but I don’t love spending a long time cleaning up after (especially on weeknights!). After chopping the sweet potatoes, place them in a Ziploc bag and add the remaining ingredients. Seal the bag and mix them really well. This results in 2 important things: #1-Even coverage of the spices on the potatoes and #2-nothing to clean up! Just throw the bag away after you’re done!

To cut down on clean up even further, I also like to line my baking pan with foil sprayed lightly with cooking spray. You don’t have to do that, though. I sometimes roast sweet potatoes in a glass casserole dish!

Once the potatoes are in the oven, let them cook until they’re really soft and starting to get a little crunchy on the outside. That’s the way I like ’em. See?

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Your cook time will depend on how small your sweet potato pieces are and how hot your oven is. For me, about 30 minutes was just right.

Roasted Parmesan Sweet Potatoes

  • 2 large sweet potatoes, peeled and cubed
  • 2 large cloves of garlic, minced
  • 1 tbsp EVOO
  • 1 tbsp parmesan cheese, finely grated
  • 1/2 tsp dried thyme
  • salt and pepper to taste
  • Ziploc bag
  • Foil (optional)
  • Cooking spray

1). Preheat the oven to 400F. Line a baking sheet with foil, if using, and spray with cooking spray.

2). In a large Ziploc bag, add the sweet potatoes, garlic, EVOO, parmesan cheese, thyme, salt, and pepper. Seal the bag and shake it to mix well. Once all the potatoes are evenly covered, spread them out on the prepared baking sheet.

3). Bake for 30-35 minutes, giving them a stir after 20 minutes. Potatoes are done when they are soft and slightly crunchy on the outside.

Servings: 3. Nutritional Information per serving: Calories: 149 Carbs: 23g Fat: 6g rotein: 2g Fiber: 3g WW PointsPlus: 4

Recipe adapted from: http://www.teeniecakes.com/2010/12/roasted-parmesan-sweet-potatoes/

5 thoughts on “Roasted Parmesan Sweet Potatoes

  1. Pingback: Crispy Parmesan Roasted Potatoes. | Audrey's Apron

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  3. Pingback: The Best of Audrey’s Apron in 2014: The 10 Most Popular Recipes! | Audrey's Apron

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