Garlic-Herb Roasted Sweet Potatoes with Parmesan

09.15.2015

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.

Garlic Herb Roasted Sweet Potatoes | Cooking Classy

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

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Garlic-Herb Roasted Sweet Potatoes with Parmesan

4.8 from 5 votes

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

Instructions

  1. 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.
  2. Recipe source: Cooking Classy

26 comments

  • Carol Landesberg: Can you make these Garlic Herb Roasted Sweet potatoes the day before? Also, is there an easy way to cut the sweet potatoes? October 27, 2018 at 5:17am Reply

    • Jaclyn: Yes you can make them the day before but they are best served the day of. And this is the cutting method I use but I like to cut a few stacks at once https://m.youtube.com/watch?v=o4Aaq4JW18k October 27, 2018 at 10:10pm Reply

  • Rachel D.: I’ve never tried sweet potatoes before. But, I recently started eating a low carb diet and white potatoes are out.

    These are amazing! I can’t believe I missed out on sweet potatoes for so long.

    Anyway, it was just me for dinner for once, so I only used one sweet potato. When I went to stir them after 15 minutes in the oven, they were done. Not sure if that was due to such a small amount, or it I just cut too small of cubes. Either way, they tasted great.

    Thanks. September 4, 2018 at 7:23pm Reply

  • Candice: Trying this tonight for dinner.. also going to throw in some broccoli, zucchini & carrots! Looks great! May 28, 2018 at 1:50pm Reply

  • Lori: Has anyone made this in an air fryer? If so what time, temperature? Thank you :) February 19, 2018 at 1:52am Reply

  • Ashley: I have to admit , I was NEVER a fan of sweet potatoes until my sister in law made them like this. Now I cannot get enough of them. Thank you for posting the recipe that she would not give me, I am IN LOVE!! February 5, 2018 at 2:09pm Reply

    • Jaclyn: So happy to hear it! February 9, 2018 at 11:51am Reply

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