Description
Sweet potato chunks roasted until tender and crispy, tossed in garlic, parmesan, and herbs for a savory, comforting side dish.
Ingredients
- 3 cups sweet potato chunks (about 3 large sweet potatoes, peeled & chopped)
- 2 tablespoons salted butter, melted
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- ½ teaspoon garlic salt
- ½ teaspoon Italian seasoning
Instructions
- Preheat the oven to 400 °F (about 200‑205 °C). Line a baking sheet with parchment paper or foil.
- In a large bowl, combine the sweet potato chunks, melted butter, olive oil, minced garlic, grated Parmesan, garlic salt, and Italian seasoning; toss until everything is evenly coated.
- Spread the coated sweet potatoes in a single layer on the prepared baking sheet, making sure pieces are not overlapping so they can roast properly.
- Bake for about 25 minutes, flipping or stirring once about halfway through so all sides brown nicely.
- Once the edges are golden and somewhat crispy and the insides are tender, remove from oven and serve warm. Optionally garnish with extra Parmesan or chopped parsley.
Notes
- You can adjust the amount of garlic or Parmesan to taste; more for a stronger flavor.
- If you like extra crispness, cut potatoes into slightly smaller chunks and ensure ample space between them on the baking sheet.
- Leftovers keep well in an airtight container in the fridge for 3‑4 days; reheat in oven for best texture.
Nutrition
- Serving Size: ~1 cup
- Calories: 196 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 20 mg
