Garlic-Herb Roasted Sweet Potatoes with Parmesan

09.15.2015

Garlic Herb Roasted Sweet Potatoes | Cooking Classy

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!

Garlic Herb Roasted Sweet Potatoes | Cooking Classy Garlic Herb Roasted Sweet Potatoes | Cooking ClassyGarlic Herb Roasted Sweet Potatoes | Cooking ClassyGarlic Herb Roasted Sweet Potatoes | Cooking Classy

Garlic-Herb Roasted Sweet Potatoes with Parmesan

Yield: About 5 servings

Ingredients

  • 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

Directions

  • 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
http://www.cookingclassy.com/2015/09/garlic-herb-roasted-sweet-potatoes-with-parmesan/

13 comments

  • Bella: I love yams and sweet potatoes so this is a great recipe for me to try!! September 15, 2015 at 4:13pm Reply

  • Laura (Tutti Dolci): Roasted sweet potatoes are my fave, these look so good! September 15, 2015 at 8:14pm Reply

  • Medeja: It looks really flavorful and also beautiful! September 16, 2015 at 5:12am Reply

  • Laura ~ Raise Your Garden: I’m thrilled you posted this as I’ve had putting Parm on some vegetable all week. I confess, I was thinking cauliflower but I wanted to use my cauliflower for a soup and I’m too tired to go grocery shopping today. Sweet pototoes are always a big hit at my house. And honestly, life too busy right now to hear my kids whining about vegetables they don’t want to eat. Can’t do it today! September 16, 2015 at 7:42am Reply

  • BreAnna | Crafty Coin: This recipe is right up my alley! Love roasted sweet potatoes and your herbs look so good. Also – great photos! September 16, 2015 at 4:03pm Reply

    • Jaclyn: Thanks for the compliment BreAnna! September 16, 2015 at 9:03pm Reply

  • cupcakes: This attract eyes and heart before taste them, hotos also are well taken September 17, 2015 at 3:23pm Reply

  • Tiffany: I didn’t realize you could eat the skins of the sweet potato. They seem so tough and papery. What were they like when you ate them? September 30, 2015 at 7:39pm Reply

    • Jaclyn: I always used to think the same thing but they bake up just fine and they loss that thick toughness they have. You could always start by trying it with half if you are worried about it. October 5, 2015 at 1:27pm Reply

  • Brittany: I tried this last night, but used baby reds and carrots. Delicious!! I will be trying this with sweet potatoes next! Thanks so much for sharing! October 6, 2015 at 8:21am Reply

  • Katie: I want to bring to my sister for thanksgiving. How can I reheat?
    Thanks November 25, 2015 at 2:16pm Reply

  • Carmen: Great tasting. I’ve been using this exact recipe with squash for many years. Very delicious!! January 19, 2016 at 8:48pm Reply

  • Bhuvneshwar: I love sweet potatoes .
    This is so simple , I will make it
    Today . May 4, 2016 at 12:55pm Reply

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