Crispy Parmesan Sweet Potatoes
Recipe from Two Peas and Their Pod
These potatoes are the ultimate side dish — perfectly roasted with a golden, cheesy crust and a soft, tender interior. Each bite offers the perfect balance of crispy edges and creamy sweetness. They’re a delicious addition to any meal!
Servings: 6
Calories: 215kcal
Ingredients
- 1 1/2 pounds sweet potatoes, washed and cut into 2-inch chunks (do not peel)
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup freshly grated Parmesan cheese
- For garnish: extra parmesan and fresh herbs (parsley, chives, or rosemary)
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, combine sweet potatoes, olive oil, garlic powder, paprika, salt, and pepper. Toss until well coated.
- Spread the Parmesan cheese in an even layer on the prepared baking sheet.
- Place the sweet potato chunks on the baking sheet, cut-side down, pressing them into the Parmesan cheese.
- Bake for 25 to 32 minutes or until the sweet potatoes are tender and the bottoms are crispy.
- Remove from the oven and let the potatoes to cool for 10 minutes on the baking sheet, or until the cheese crisps up. Use a spatula to remove the potatoes from the pan. Garnish with extra parmesan cheese and fresh herbs, if desired.
Notes
How to Store & Reheat: Let the potatoes cool and keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 375°F until hot and crispy again — about 5–10 minutes.
Nutrition
Calories: 215kcal | Carbohydrates: 26g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 743mg | Potassium: 442mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16561IU | Vitamin C: 3mg | Calcium: 185mg | Iron: 1mg