Get ready to transform your ordinary sweet potatoes into a mouthwatering culinary masterpiece that will have everyone at the table begging for seconds! These Crispy Parmesan Sweet Potatoes are not just a side dish – they're a game-changing recipe that combines the natural sweetness of perfectly roasted sweet potatoes with the rich, salty punch of Parmesan cheese. Whether you're looking to impress dinner guests or simply treat yourself to a restaurant-quality side, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 large sweet potatoes
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Wash the sweet potatoes thoroughly under cold running water. Pat them completely dry with paper towels to ensure maximum crispiness.
- Using a sharp knife, carefully cut the sweet potatoes into uniform wedges or cubes, approximately 1/2 to 3/4 inch thick. Consistent sizing ensures even cooking.
- In a large mixing bowl, combine olive oil, garlic powder, salt, and black pepper. Whisk the ingredients together until well blended.
- Add the sweet potato pieces to the bowl and toss gently, ensuring each piece is evenly coated with the seasoned oil mixture.
- Sprinkle half of the grated Parmesan cheese over the sweet potatoes and toss again to distribute the cheese.
- Arrange the sweet potato pieces in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Spacing prevents steaming and promotes crispiness.
- Sprinkle the remaining Parmesan cheese over the top of the sweet potatoes.
- Bake in the preheated oven for 25-30 minutes, flipping the sweet potatoes halfway through cooking to ensure even browning and crispiness.
- Remove from the oven when the edges are golden brown and crispy, and the Parmesan cheese is melted and slightly caramelized.
- Let the sweet potatoes rest for 2-3 minutes after removing from the oven to allow the cheese to set and potatoes to cool slightly.
- Transfer to a serving platter and garnish with additional fresh ground black pepper or chopped parsley if desired. Serve immediately while hot and crisp.
Tips
- Moisture is the Enemy of Crispiness: Pat your sweet potatoes completely dry before seasoning. Any excess moisture will prevent that coveted crispy exterior.
- Cut Uniformly: Ensure all your sweet potato pieces are roughly the same size to guarantee even cooking and consistent crispiness.
- Don't Overcrowd the Baking Sheet: Give each piece some breathing room. Overcrowding will cause steaming instead of roasting, preventing that perfect crisp.
- Cheese Timing Matters: Add Parmesan in two stages - once during tossing and once before baking to create layers of cheesy flavor and crispy texture.
- Flip Halfway: Turning the sweet potatoes midway through cooking ensures even browning and maximum crispiness on all sides.
- Let Them Rest: Allow the potatoes to sit for a few minutes after baking to let the cheese set and the exterior become extra crispy.Bonus Tip: For an extra flavor boost, experiment with additional seasonings like smoked paprika, dried herbs, or a pinch of cayenne pepper to customize your crispy sweet potatoes!
Nutrition Facts
Calories: 205kcal
Carbohydrates: 22g
Protein: 7g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 15mg
