Oven Roasted Sweet Potatoes with Parmesan & Garlic Butter

I’m going back to basics with this roasted sweet potato recipe, you guys. The star of today’s recipe is sweet potatoes. The orange kind – not to be confused with yam, my friends.

There are so many amazing ways to cook sweet potatoes: mashed, julienned into sweet potato fries, atop a hearty shepherd’s pie, and stuffed with black beans.

Today, we’ll roast them in a garlic butter seasoning topped with grated parmesan cheese. Perfectly roasted, crispy, and well-flavored, it can easily serve as a carb replacement in a meal or side dish with other mains. I love its natural sweetness, but even more so with a dip like tzatziki. 

Recipe Ingredients

The ingredients for oven-roasted sweet potatoes are few and uncomplicated, such as: 

• Sweet potatoes – Fresh sweet potatoes are ideal for this recipe rather than frozen pre-bagged ones. Peel and slice 4 medium to large spuds into rounds.
  • Pro Tip: When buying sweet potatoes, look for deep orange skin that is smooth. The surface should have no wrinkles, bruises, or cracks. 
• Garlic – This recipe calls for 6 garlic cloves, promising the ultimate flavor. 
• Olive oil and butter – Olive oil and butter will accentuate the flavor of the sweet potatoes and garlic. Plus, it’ll help the sweet potatoes get crispy in the oven. 
• Parmesan cheese – Parmesan cheese is grated and sprinkled atop the sweet potatoes. Savory and crispy! 
• Italian seasoning – Add a touch of herbs from your favorite Italian blend, or mix dried oregano and thyme in its place. 

Step-by-Step Instructions

All it takes to make this roasted sweet potato recipe are five easy steps and 15 minutes of prep time. A piece of cake!  

Step One: Preheat your oven to 400°F. 

Step Two: Peel the sweet potatoes and slice them into even rounds (thinner rounds will be crispier, and require less baking time). Lightly butter a large baking dish and arrange the sweet potatoes into a spiral. 

• Pro Tip: Alternatively, arrange them on a baking sheet lined with parchment paper. 

Step Three: Whisk olive oil, melted butter, garlic, parmesan cheese, and Italian seasoning in a small bowl and mix well. 

• Pro Tip: Add your own twist to the garlic butter oil with flavorful ingredients such as chili powder or curry powder.

Step Four: Baste the sweet potatoes with the garlic butter oil, coating them evenly. 

Step Five: Sprinkle with parmesan cheese, cover with tin foil and bake in your preheated oven for 1 hour. After 1 hour, remove the dish from the oven, take off the tin foil, and bake for an additional 15 minutes. Season with salt and pepper to taste. Serve warm. 

• Pro Tip: The roasting time will depend on the thickness of your sweet potato slices: the thicker they are, the longer they will take. 

Bon Appetit!

Storage Instructions

Don’t let these good spuds go to waste. If you have leftover roasted sweet potatoes, keep them to be enjoyed in the same way. Or, use them with other dishes (perhaps as a topping over summer salads and nachos, or as a snack dipped in tangy tzatziki or guacamole). 

To store in the fridge: Cool the roasted potatoes for up to 2 hours. Seal and keep in the fridge to last for 2 days. To serve, reheat them in the oven, microwave, frying pan, or grill – whichever is easiest. 

To freeze for up to 1 month: Lay out the sweet potatoes on a baking sheet or tray with space in between each slice. When the potatoes have frozen, pop them in a freezer bag (this makes it easier to defrost individual slices as needed). To reheat, thaw it in the microwave or in the fridge overnight. Then, reheat until piping hot.