Description
Crispy roasted sweet potato chunks tossed in garlic, olive oil, butter, Italian seasoning and Parmesan cheese for a savory, golden‑brown side dish.
Ingredients
- 3 cups sweet potatoes, cut into 1‑inch cubes (~2 large potatoes)
- 2 Tbsp butter, melted
- 1 Tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/2 tsp garlic salt
- 1/2 tsp Italian seasoning
- Salt & pepper, to taste (optional)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment or foil.
- In a bowl, toss sweet potato cubes with melted butter, olive oil, garlic, Parmesan, garlic salt, and Italian seasoning.
- Spread potatoes in a single layer on prepared sheet, spacing evenly.
- Roast for ~25 minutes, stirring twice halfway through to ensure even browning.
- Optionally broil 1 minute at end to crisp up cheese.
- Serve immediately, seasoned with extra salt/pepper if needed.
Notes
- Cut potatoes in even 1-inch cubes so they roast uniformly.
- Use the pre-grated Parmesan in a green-top shaker to avoid burning or bitter flavor.
- Stir twice during roasting to get all sides crispy.
- Store leftovers in fridge up to 5 days; reheat in oven, air-fryer or microwave.
- You can skip butter for dairy-free or use vegan butter to keep it vegetarian.