Why I Keep Making These Garlic Parmesan Sweet Potatoes
If you’ve ever tried to cheer yourself (or a pudgy golden retriever) up with a pile of roasted veggies, you’ll know the feeling behind this recipe. One Tuesday last summer—totally out of ideas—I threw together sweet potatoes, garlic, and way too much parmesan. It was supposed to be something healthy-ish, but honestly, I stood there in the kitchen eating half the tray before anyone else showed up. I think the dog almost staged a coup. Anyway, these are cozy, cheesy, and crispy in a way that’s hard to describe, but I guess the short version is: it’s absolutely a side dish you’ll remember. Not gonna claim they’re life-changing, but…maybe, kind of?
Why You’ll Probably Love This, Too
I make this whenever the weather is slightly chilly or if I can’t decide between potatoes and these crispy smashed potatoes (oh, check those out if you’ve never tried them!). My family ends up awkwardly fighting over the last crispy bits—and let’s be honest, I’ve hidden leftovers in the back of the fridge before. I think this works because it’s fast, deeply flavorful, and you just end up with your hands smelling like garlic, which I think is a plus. Occasionally I accidentally add a bit too much cheese—it happens!—but they just get tastier, so there’s really no wrong move. And, if you’ve ever forgotten to peel a potato (raising my hand here), I promise it turns out fine anyway. The world keeps spinning.
What You’ll Want to Grab (Substitutions Welcome)
- About 2 large sweet potatoes (or a handful of smaller ones)—peeled or not, honestly your call. Sometimes I use Japanese sweet potatoes when I’m in a fancier mood.
- 3 tbsp olive oil—my grandmother always insisted on Bertolli, but store brand works fine, too.
- 4 cloves garlic, minced (I do cheat with garlic paste sometimes if I’m feeling lazy).
- 1/2 cup grated parmesan (pre-grated is fine—no shame unless you’re Italian by blood, in which case… sorry!).
- 1 tsp dried Italian herbs or just some rosemary. Thyme is lovely but only if you remember to buy it.
- Salt & pepper to taste.
- Optional: a little smoked paprika or chili flakes because why not? Sometimes I sneak in a squeeze of lemon juice for some zing.
Here’s How I Toss It All Together
- Crank your oven up to 425°F (220°C). Line a big sheet tray with parchment or foil if you just cannot handle sticky messes tonight. No shame.
- Chop those sweet potatoes into 1-inch cubes, or about the size of a playing dice. Smaller cubes = crispier (and yes, sometimes I go bigger and slightly regret it haha).
- In a huge bowl, mix olive oil, garlic, parmesan, herbs, and any spice you feel like. Dump in your chopped sweet potatoes and toss well. This is where I always eat a few raw pieces (I know I shouldn’t, but… they’re kind of good?).
- Spread potatoes out on your baking tray so they have room. Crowded potatoes get a bit soggy—but look, if it happens, still tastes good.
- Roast for 25 minutes, then shuffle them around with a spatula. Roast another 10 to 15 minutes, until they’re golden and the parmesan is almost lacy and crisp. Sometimes my oven runs hot on the left side, so I rotate the pan at this point. If the cheese looks a little too toasty? Just pretend it’s intentional.
- Sneak a taste when they come out but don’t burn your mouth (I’ve done this more than once—learned nothing). Let cool for a few minutes, then hit with a little extra parm if you want—it’s always yes for me.
Some Notes (a.k.a. Things I Learned The Hard Way)
- If the potatoes are weirdly wet, let them hang out on a kitchen towel before tossing with oil. Otherwise, the cheese clumps. (Voila!)
- Skipping parchment makes cleanup a nightmare. But, on second thought, if you love those crusty baked-on bits, just scrape them up and call it chef’s treat.
- Overcrowding happens when you’re greedy. I still do it. Just roast a little longer and all will be forgiven.
Stuff I’ve Tried That Kind of Worked and Didn’t
I swapped the parmesan for nutritional yeast once—yeah, I know, not the same, but still delicious for anyone avoiding dairy. I also tried tossing in chopped pecans for crunch, and that’s genuinely great if you love a little nutty texture (plus, more reasons to check Cookie + Kate’s version). One time, I used lime instead of lemon juice, but honestly, it just confused me—felt like I was making taco filling by mistake.
What If You Don’t Own a Special Kitchen Tool?
You technically need a big baking sheet. But if you don’t have one, I’ve shoved these onto two smaller pans or even a deep casserole. Actually, I’ve used a pizza pan once—works in a pinch, just keep an eye on them because the edges brown kind of fast.
How To Store (Not That I Ever Need To)
Let these cool, then stick them in an airtight container in the fridge. They’ll last 2-3 days, give or take, but honestly, in my house they never last more than a day—my partner will eat anything that smells vaguely of garlic at midnight. If you do have leftovers, pop in the oven at 350°F or, if you’re in a rush, even a toaster oven does fine. The microwave will make them soft, but I don’t really mind for a quick lunch.
Here’s How I Like to Serve Them
My go-to: a messy pile next to roast chicken or stacked on top of wilted greens for a half-respectable weeknight meal. Kids think they’re fries, so I hand them a little dish of ketchup (I know, I know) and everyone’s happy. For friends, I sometimes scatter chopped parsley and serve as a snack with drinks. Once, on a whim, I put a fried egg on top—big recommendation for lazy brunches!
Things I Wish Someone Had Told Me (Pro Tips!)
- Don’t rush the tossing step. I once just dumped everything and forgot to coat each piece—ended up with bland potatoes and one cheesy mountain in the corner. Not ideal.
- If your cheese isn’t sticking, it might be your potatoes are too wet. Dry them quickly with a towel. Kind of a faff, but worth it.
- Watch your oven after 25 min. I burned them once because a neighbor knocked on my door to return a mug. Lessons learned: friends are important, but so is crispy cheese.
Got Questions? I’ve Heard (and Answered) A Few!
- Can I use regular potatoes instead of sweet?
- Absolutely! Yukon Golds work nicely, though they’ll roast a bit faster. Honestly, I’ve mixed them when running low.
- Is it ok to use grated cheese from a bag?
- Go for it. Fresh is fancier but bagged parm does the trick. Pizza blend cheese is fine, just gets a bit oily sometimes.
- Help! No fresh garlic—can I use garlic powder?
- Yup, just sub about half a teaspoon, but taste as you go; it packs more punch.
- Mine didn’t get crispy—what gives?
- Probably too crowded, oven too gentle, or not enough oil. Try spreading them out more or cranking the heat up a tad.
- Can I freeze leftovers?
- Well, you can, but I never do; the texture gets a bit sad (kinda mushy). Best to eat fresh if you can!
By the way, if you need another sweet potato idea, Love & Lemons has a solid roundup. Anyway, let me know how it goes! These potatoes are a little bit magic, even if (okay, especially if) you steal the crispy bits for yourself.
Ingredients
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
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1Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
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2In a large bowl, toss the sweet potato cubes with olive oil, minced garlic, dried Italian herbs, salt, and black pepper until well coated.
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3Spread the sweet potatoes in a single layer on the prepared baking sheet.
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4Roast in the preheated oven for 25 minutes, stirring once halfway through, until the sweet potatoes are golden and tender.
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5Sprinkle grated Parmesan cheese evenly over the roasted sweet potatoes and return to the oven for an additional 5 minutes, until the cheese is melted and slightly golden.
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6Remove from oven, garnish with fresh parsley if desired, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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