Description
These Roasted Sweet Potatoes with Garlic and Parmesan are a flavorful, easy-to-make side dish featuring tender, caramelized sweet potato cubes seasoned with garlic, herbs, and a touch of smoked paprika. Finished with melted Parmesan cheese and fresh parsley, they provide a perfect balance of savory and subtle smoky notes, ideal alongside roasted meats or as part of a vegetarian meal.
Ingredients
Scale
Sweet Potatoes
- 2 pounds (about 900 g) sweet potatoes, peeled and cut into 1-inch cubes
Seasoning and Oil
- 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)
- Nonstick cooking spray or a little extra oil for the baking sheet
Cheese and Garnish
- 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)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil or nonstick spray. Use a large enough pan to keep the sweet potatoes in a single layer for best browning.
- Prepare the sweet potatoes: Peel the sweet potatoes and cut them into even 1-inch cubes to ensure even cooking. Place the cubes into a large mixing bowl.
- Season the potatoes: Drizzle the sweet potatoes with olive oil. Add minced garlic, salt, black pepper, smoked paprika (if using), dried thyme or Italian seasoning, and red pepper flakes (if using). Toss thoroughly with your hands or a large spoon to evenly coat all cubes.
- Arrange on the baking sheet: Spread the seasoned sweet potato cubes evenly on the prepared baking sheet in a single layer, ensuring they are not crowded to promote roasting instead of steaming.
- Start roasting: Place the baking sheet on the middle oven rack and roast for 15 minutes without stirring to develop a crust on the bottom.
- Flip and continue roasting: Remove the tray, flip the sweet potatoes to expose a fresh side, then return to oven. Roast another 10 to 15 minutes until tender and nicely browned on the edges.
- Add Parmesan and finish roasting: Remove the tray and sprinkle 1/2 cup grated Parmesan over the potatoes. Gently toss or turn to allow cheese to contact the pan and potatoes. Roast for an additional 3 to 5 minutes until Parmesan melts and becomes lightly golden and crisp, watching carefully to prevent burning.
- Add freshness and adjust seasoning: Remove from oven and sprinkle lemon zest and chopped parsley if using. Toss gently, taste, and adjust salt and pepper to preference. For extra richness, sprinkle remaining 2 tablespoons Parmesan just before serving.
- Serve: Transfer roasted sweet potatoes to a serving dish and serve hot as a side to roasted chicken, steak, or fish, or as part of a vegetarian spread. Enjoy while edges are crisp and cheese is fragrant.
Notes
- Cut sweet potatoes into uniform 1-inch cubes to ensure even cooking and caramelization.
- For a smoky flavor, include smoked paprika; omit for a milder taste.
- To add a spicy kick, use red pepper flakes sparingly.
- Oven temperature is crucial for proper roasting and browning; do not reduce heat.
- Do not overcrowd baking sheet to avoid steaming instead of roasting.
- Watch Parmesan during final roasting closely, as it can burn quickly if left too long.
- Use fresh parsley or chives to add vibrant herby brightness as garnish.
- Lemon zest adds a pleasant citrus brightness that complements the richness of cheese and potatoes.
- Serve immediately for best texture and flavor; leftovers can be reheated but will lose some crispness.
