Sweet potato chunks roasted until tender and crispy, tossed in garlic, parmesan, and herbs for a savory, comforting side dish. This recipe delivers rich flavor and warmth in every bite—perfect for cozy dinners, festive gatherings, or just when I want a little something special to complement my main dish.
Why You’ll Love This Recipe
I love how these roasted sweet potatoes combine the best of both worlds—sweet and savory. The butter and olive oil bring richness, while garlic and Parmesan add a bold, umami punch that makes the dish irresistible. It’s an easy and quick recipe that fits into busy weeknights or weekend feasts. Whether I’m making a holiday spread or a simple meal, this is one of those side dishes I keep coming back to.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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3 cups sweet potato chunks (about 3 large sweet potatoes, peeled & chopped)
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2 tablespoons salted butter, melted
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1 tablespoon olive oil
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2 cloves garlic, minced
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¼ cup grated Parmesan cheese
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½ teaspoon garlic salt
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½ teaspoon Italian seasoning
directions
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I preheat the oven to 400°F (about 200‑205°C) and line a baking sheet with parchment paper or foil.
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In a large bowl, I combine the sweet potato chunks, melted butter, olive oil, minced garlic, Parmesan, garlic salt, and Italian seasoning, tossing until everything is evenly coated.
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I spread the coated sweet potatoes in a single layer on the baking sheet, making sure the pieces don’t overlap so they roast properly.
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I bake for about 25 minutes, flipping or stirring halfway through to brown all sides.
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Once the edges are golden and slightly crispy and the insides are fork-tender, I remove them from the oven and serve warm. I sometimes garnish with extra Parmesan or chopped parsley for a fresh finish.
Servings and timing
This recipe yields 4 servings. It takes about 15 minutes to prep and 25 minutes to cook, so I have it ready in just 40 minutes total.
Variations
I like switching things up depending on my mood. Sometimes I swap garlic salt for smoked paprika for a smoky twist, or use fresh herbs like thyme or rosemary in place of Italian seasoning. For extra crunch, I sprinkle a bit more Parmesan during the last few minutes of roasting. I’ve even made a spicy version by adding a pinch of red pepper flakes to the mix.
storage/reheating
If I have leftovers, I let them cool and store them in an airtight container in the fridge for 3 to 4 days. To reheat, I use the oven at 375°F (190°C) for about 10 minutes to bring back that crisp edge. A quick toss in the skillet also works great if I want them warm and crispy again.
FAQs
Can I make this recipe dairy-free?
Yes, I can replace the butter with more olive oil and skip the Parmesan or use a dairy-free alternative. It still turns out flavorful and satisfying.
How do I prevent the sweet potatoes from getting soggy?
I make sure they’re spread out in a single layer on the pan and don’t overlap. Giving them space helps them roast instead of steam.
Can I use frozen sweet potatoes?
I prefer fresh for the best texture, but if I use frozen, I thaw and pat them dry first to remove excess moisture.
Do I need to peel the sweet potatoes?
Peeling is optional. I usually peel them for a softer texture, but leaving the skin on adds extra fiber and a rustic feel.
Can I double the recipe?
Absolutely. I just make sure to use two baking sheets or roast in batches so the sweet potatoes still get crispy.
Conclusion
Garlic Parmesan Roasted Sweet Potatoes are a no-fuss, flavor-packed side that I can rely on for any meal. Whether I’m cooking for family or just making dinner for myself, this recipe hits that perfect note of comforting and delicious. It’s one of those dishes I find myself craving often—and luckily, it’s easy enough to make any day of the week.
