Don’t you just love all the flavors of fall? It took me a large portion of my life to come to appreciate sweet potatoes and their unique, sweet flavor. A sweet vegetable just seemed so strange and those marshmallow loaded yams were just wrong to me in my childhood, now – bring them on! It’s surprising I didn’t love them considering I love all things sweet and sugary but I’ve definitely come around. I love sweet potatoes now and all the different ways you can prepare them. Put them in soup, add them to a salad, mash them up or roast them like so. This version with the garlic, herbs and parmesan helps balance out and tone down the natural sweetness if you aren’t too fond if it. It just really helps bring some savory flavor to this side dish.
This is an easy side dish that requires minimal ingredients yet it’s is full of delicious flavors! The only tedious part will be cutting the sweet potatoes. I found it easiest to cut into 1-inch rounds first then to cut into cubes from there. I also decided to peel half and leave the other half with skins for added nutrition but do whatever you prefer. Enjoy!
- 2 1/2 lbs sweet potatoes, peeled if desired and diced into 1-inch cubes (about 3 medium)
- 3 Tbsp olive oil, plus more for serving
- 3 - 4 cloves garlic, minced
- 1 1/2 Tbsp chopped fresh thyme leaves
- Salt and freshly ground black pepper
- 1 1/2 Tbsp chopped fresh parsley leaves
- 1/3 cup finely grated parmesan
- Melted butter or more olive oil, optional
- Preheat oven to 400 degrees. In a small mixing bowl stir together olive oil, garlic, and thyme. Place potatoes in a mound on baking sheet, pour mixture over potatoes and season with salt and pepper to taste and toss to evenly coat. Spread into an even layer. Roast in preheated oven until tender, tossing once halfway through, about 30 minutes total (you can broil during last 1 - 2 minutes near broiler for more golden brown potatoes). Remove from oven, drizzle and toss with more olive oil then immediately sprinkle with parmesan (if you'd like to fully melt the parmesan just return to broiler for about 1 minute). Sprinkle with parsley and serve immediately.
- Recipe source: Cooking Classy