Roasted Sweet Potatoes with Garlic & Parmesan – Easy Vegetable Side Dish
Add flavor to your table with these Roasted Sweet Potatoes with Garlic and Parmesan! Crispy on the outside, tender on the inside, and packed with garlicky, cheesy goodness. This easy vegetable side dish pairs perfectly with chicken, steak, or fish, making it a versatile addition to any meal. Simple to make, family-friendly, and absolutely irresistible!
Equipment
- Baking sheet (rimmed)
- Parchment paper or silicone baking mat
- Large mixing bowl
- Sharp chef’s knife
- Microplane or grater (for Parmesan)
- Spatula or tongs
Ingredients
- 2 lbs sweet potatoes, peeled or unpeeled, cut into 1-inch cubes
- 2–3 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup freshly grated Parmesan cheese, divided
- 1–2 tsp fresh herbs (rosemary, thyme, or parsley), chopped
Instructions
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- Wash and cut sweet potatoes into 1-inch cubes. Optional: peel for smoother texture.
- In a large bowl, toss sweet potatoes with olive oil, garlic, salt, pepper, and half of the Parmesan.
- Spread evenly on baking sheet, ensuring they are not overcrowded.
- Roast 25–30 minutes, flipping halfway, until golden and crispy on edges.
- Remove from oven, sprinkle with remaining Parmesan and fresh herbs. Serve immediately.
- Optional: drizzle with honey or balsamic glaze for a sweet-savory finish.
Notes
- For extra crispiness, soak cubed sweet potatoes in cold water for 30 minutes before roasting, then pat dry.
- Pre-grated Parmesan from the store may not crisp as well as freshly grated.
- Flavor variations: add smoked paprika, cayenne, feta, or drizzle with honey/balsamic.
- Storage: refrigerate in airtight container 3–4 days; reheat in oven or air fryer for best texture.
- Freeze roasted sweet potatoes for up to 3 months; reheat straight from frozen.