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Garlic Parmesan Roasted Sweet Potatoes

Garlic Parmesan Roasted Sweet Potatoes

Crispy-edged, tender-in-the-middle sweet potato cubes tossed with garlicky olive oil and a shower of nutty Parmesan. An easy, family-friendly side that’s weeknight simple and holiday worthy.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 300 kcal

Equipment

  • Baking Sheet
  • Parchment Paper
  • Large Mixing Bowl
  • Spatula

Ingredients
  

Roasted Sweet Potatoes

  • 2 lb sweet potatoes peeled and cut into 1-inch cubes
  • 2 tbsp extra-virgin olive oil
  • 3 cloves garlic finely minced
  • 1 tsp kosher salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp smoked paprika optional, for a hint of smoky warmth

Finish

  • 1/2 cup Parmesan cheese freshly grated
  • 2 tbsp fresh parsley chopped, for garnish

Instructions
 

  • Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
  • Peel the sweet potatoes and cut into 1-inch cubes so they roast evenly.
  • In a large bowl, combine olive oil, minced garlic, salt, black pepper, and smoked paprika (if using). Add the sweet potato cubes and toss until well coated.
  • Spread the sweet potatoes on the baking sheet in a single layer with space between pieces to encourage browning.
  • Roast for 20 minutes. Flip the cubes with a spatula, then continue roasting 8–12 minutes more, until tender with crisp, caramelized edges.
  • Remove from the oven and immediately sprinkle with grated Parmesan, tossing gently so the cheese melts on contact. Optionally return to the oven for 1–2 minutes to help it adhere.
  • Finish with chopped parsley and serve hot.

Notes

For the crispiest edges, avoid crowding the pan; use two sheets if needed so the potatoes roast instead of steam.
Freshly grated Parmesan melts and clings better than pre-shredded. Add it as soon as the potatoes come out of the oven for best results.
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat on a hot sheet pan at 400°F for 8–10 minutes to revive crispness.
Variations: Swap Parmesan for Pecorino Romano, add thyme or rosemary before roasting, or finish with a light squeeze of lemon for brightness.

Nutrition

Calories: 300kcalCarbohydrates: 46gProtein: 8gFat: 10gSaturated Fat: 3gCholesterol: 8mgSodium: 760mgPotassium: 760mgFiber: 7gSugar: 9gVitamin A: 175IUVitamin C: 6mgCalcium: 250mgIron: 2mg
Keyword easy side, Garlic Parmesan Roasted Sweet Potatoes, holiday side
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