Crispy Parmesan Roasted Sweet Potatoes
Savory roasted sweet potato cubes with golden edges, tender centers, garlic, herbs, and a Parmesan coating. An easy side dish for chicken dinners, fall meals, and Thanksgiving.
Ingredients
- 2 pounds orange-fleshed sweet potatoes cut into ¾-inch cubes
- 3 tablespoons olive oil divided, plus a little for greasing the pans
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon fine sea salt plus more to taste
- ¼ teaspoon black pepper
- ¾ cup finely grated Parmesan cheese about 60 grams
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 425°F with racks in the upper and lower thirds. Lightly grease two large rimmed metal baking sheets.
- Scrub and peel the sweet potatoes if desired. Cut into ¾-inch cubes and pat thoroughly dry.
- Toss the potatoes with cornstarch. Add 2 tablespoons olive oil, garlic powder, smoked paprika, thyme, salt, and pepper. Toss until evenly coated.
- Divide between the pans in a single layer, leaving space between the cubes.
- Roast for 20 to 25 minutes, until browning underneath and beginning to soften.
- Turn the potatoes. Drizzle with the remaining tablespoon of olive oil and sprinkle with Parmesan, gently turning to coat. Swap the pans between racks and rotate front to back.
- Roast for another 10 to 20 minutes, checking after 10 minutes, until fork-tender with browned edges and golden cheese. Total roasting time is usually 35 to 45 minutes. If the cheese darkens too quickly, reduce the oven to 400°F.
- Rest on the pans for 3 to 5 minutes. Add parsley, taste for seasoning, and serve hot.
Notes
Recipe Notes
- Use the weight of the Parmesan for a more consistent amount.
- Two pans help prevent crowding. For a half batch, use one large pan.
- Omit cornstarch if desired, understanding that the surface texture will change.
- Choose vegetarian rennet cheese if serving vegetarians.
- Browning and tenderness are better guides than the timer alone.
- Refrigerate leftovers promptly and use within 3 to 4 days.
Estimated Nutrition Per Serving
Based on six equal servings, 60 grams of Parmesan, and the listed ingredients, excluding extra pan oil or dipping sauce:- Calories: Approximately 240
- Carbohydrates: 33 grams
- Protein: 6 grams
- Fat: 11 grams
- Saturated fat: 3 grams
- Fiber: 5 grams
- Sugar: 6 grams
- Sodium: Approximately 430 milligrams