Recipe: Garlicky Parmesan Sweet Potatoes
For this super-simple side, thick chunks of sweet potato are roasted and then dusted with a snowy layer of nutty Parmesan that turns irresistibly crisp around the edges after a few minutes under the broiler. A hit of garlic only makes them even more delicious. Make these Parmesan-coated sweet potatoes once and you will never go back to plain roasted sweet potatoes again. They will make you the hero of dinner and the talk of your next potluck.
Use Finely Grated Cheese for a Better Coating
Choose your cheese wisely; it is the key to success with this recipe. While shaved ribbons and thick shreds of Parmesan are always a good idea for pasta, they don’t work quite as well as a coating for your sweet potatoes. Instead, start with finely grated Parmesan for the best results — you know, the kind that’s almost powdery. The ultra-fine texture blankets the potatoes, so each side gets some nutty, cheesy goodness.
Grate it yourself using the smallest holes on your box grater, or follow my lead and pick up a package of the pre-grated stuff from the fresh cheese case at the grocery store.
Garlicky Parmesan Sweet Potatoes
Serves4 to 6
medium sweet potatoes (about 2 pounds total), cut into 1 1/2-inch cubes
- 2 tablespoons
- 1/2 teaspoon
- 1/4 teaspoon
freshly ground black pepper
cloves garlic, minced
- 1/4 cup
finely grated Parmesan cheese, divided
Arrange a rack in the middle of the oven and heat to 425°F.
Place the potatoes, oil, salt, and pepper in a large bowl and toss to combine. Transfer the potatoes to a rimmed baking sheet and spread into a single layer. Roast for 15 minutes. Flip the potatoes over with a flat spatula and cook until browned and tender, about 10 minutes more.
Remove the baking sheet from the oven. Set the oven to broil. Sprinkle the potatoes with the garlic and half of the cheese and stir to coat well. Sprinkle the remaining cheese over the potatoes. Broil until the cheese is soft and melted, 1 to 2 minutes.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.