With Thanksgiving just a week away, we are busy trying to figure out exactly what we are going to eat this year. Our go-to staples–my Best Ever No-Fuss Mashed Potatoes, Parmesan Roasted Brussels Sprouts, 5-Ingredient Pumpkin Pie, & Oh-So-Easy Caramel Apple Pie–have already made the list, but this year I thought I might try something a little different–and a little simpler–for the other sides.
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Taking just a few minutes to pull together, these Parmesan roasted sweet potatoes totally fit the bill! Not only that, they are completely delicious & also pack a powerful punch of nutrition. While they’d be great for Thanksgiving, they are easy enough to make anytime!
Here is what you need:
8 small sweet potatoes, cut into wedges 2 tablespoons olive oil 6 oz. Parmesan Cheese ( shredded) 1/4 teaspoon salt 1/4 teaspoon pepper
Step 1: Preheat oven to 425 degrees. Wash potatoes then cut into wedges. Rub the potatoes with the oil and season with ¼ teaspoon each salt and pepper.
Step 2: Bake cut side down, on a rimmed cookie sheet until golden brown; 18-22 minutes (turn potatoes to other side of wedge at half-way point)
Step 3: Turn oven to broil; turn potatoes over so that the skin is down. Then sprinkle a generous layer of Parmesan cheese over the potatoes. Broil until cheese is melted and golden brown.
Step 4: Sprinkle with more pepper, if desired and enjoy!
Easy Roasted Sweet Potatoes
Ingredients
- 8 small sweet potatoes cut into wedges
- 2 tablespoons olive oil
- 6 oz. Parmesan Cheese shredded
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 425 degrees. Wash potatoes then cut into wedges. Rub the potatoes with the oil and season with ¼ teaspoon each salt and pepper.
- Bake cut side down, on a rimmed cookie sheet until golden brown; 18-22 minutes (turn potatoes to other side of wedge at half-way point)
- Turn oven to broil; turn potatoes over so that the skin is down. Then sprinkle a generous layer of Parmesan cheese over the potatoes. Broil until cheese is melted and golden brown.
- Sprinkle with more pepper, if desired and enjoy!
Perfect timing for me! I have sweet potatoes that I want to use up and am tired of always doing sweet potato fries. I’ll have to try this now instead! Thanks for sharing! 🙂
I love sweet potatoes, I will definitely be making these very soon!
Thanks for the recipe! I feel like I’ve come a little late to the roasting party. We just realized that we can roast broccoli–so good! I will most likely be roasting a pan of veggies for a simple Thanksgiving side, as well. Yum!
I tried this for dinner tonight. It was really good. It was something different for me to try that was quite easy to prepare. Thanks!
Do you eat the peel?
Yes, you can eat the skin of the sweet potatoes. 🙂