Crispy roasted sweet potatoes tossed with garlic, olive oil, and parmesan cheese, golden on the outside, tender on the inside. A simple, flavorful side dish that pairs with any meal. Perfect for weeknights, holidays, or meal prep.
4 medium sweet potatoes (about 2 lbs), peeled and cubed
3 tablespoons olive oil
4 garlic cloves, minced
½ cup grated parmesan cheese, divided
1 teaspoon salt (or to taste)
½ teaspoon black pepper
½ teaspoon paprika (optional, for color)
½ teaspoon dried thyme or rosemary (optional)
1 tablespoon chopped parsley (for garnish)
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
Prepare the sweet potatoes: Wash, peel (optional), and cut into 1-inch cubes. Pat dry with a paper towel.
Season: In a large bowl, toss the sweet potatoes with olive oil, minced garlic, salt, pepper, paprika, and herbs.
Add cheese: Sprinkle in half of the parmesan and mix until evenly coated.
Arrange and roast: Spread the potatoes in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden and crisp on the edges.
Finish and serve: Remove from oven, sprinkle remaining parmesan on top, and garnish with parsley. Serve warm.
For extra crispiness, avoid overcrowding the pan.
You can use garlic powder instead of fresh garlic for a milder flavor.
To reheat, bake at 400°F for 10 minutes or use an air fryer for 5 minutes.
Add chili flakes or smoked paprika for a spicy twist.
Works beautifully as a side with chicken, salmon, or steak.