I made Garlic Parm Sweet Potatoes with impossibly crispy edges and a salty, garlicky hit that will steal the show.

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I’m obsessed with Parmesan Roasted Sweet Potatoes because they hit that crispy-edge, melty-cheese thing I can’t get enough of. I love how the salt and garlic play off the natural sweetness, and the cheesy crust makes every bite worth stealing off someone else’s plate.

But what really gets me is how this sweet potato side dish never feels boring, it’s bright, salty, garlicky, a little smoky sometimes. Olive oil and Parmesan cheese?

Yes. I’ll eat them for the main, as a snack, or shove them into every holiday plate until people stop asking.

No apologies. I will keep coming back.

Ingredients

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Sweet potatoes: Roasty, creamy texture that’s filling and kinda healthy, comfort food vibes.
Olive oil: Coats for crispiness and helps stuff brown, it’s simple and reliable.
Parmesan: Salty, nutty crust builder that adds savory depth and a little richness.
Garlic: Punchy aroma and flavor, wakes the dish up without being fancy.
Thyme: Herbal, slightly lemony notes that make it taste more grown-up and fresh.
Rosemary: Piney, hearty bites that give rustic character and a savory edge.
Kosher salt: Brings out sweetness and balances everything, don’t skip it if you want flavor.
Black pepper: Mild heat and sharpness that keeps it from tasting flat.
Paprika: Smoky color and warm mild spice, it’s cozy and subtle.
Parsley: Bright, fresh finish that lightens each bite, makes it feel finished.
Lemon zest: Basically a tiny citrus spark that lifts richness and adds zing.

Ingredient Quantities

2 pounds sweet potatoes, peeled and cut into 1 inch cubes (about 3 medium)

2 tablespoons olive oil, more if needed

1/2 cup finely grated Parmesan cheese, packed

2 large garlic cloves, minced (or 1 teaspoon garlic powder if you prefer)

1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme

1 teaspoon dried rosemary, crushed or 1 tablespoon fresh chopped rosemary

1 teaspoon kosher salt, adjust to taste

1/2 teaspoon freshly ground black pepper

1/2 teaspoon smoked paprika or regular paprika for mild smokiness

2 tablespoons chopped fresh parsley for garnish, optional but nice

1 teaspoon lemon zest, optional for brightness

How to Make this

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1. Preheat oven to 425°F and line a large baking sheet with parchment paper or foil for easier cleanup.

2. Put the peeled, 1 inch cubed sweet potatoes into a big bowl and toss with 2 tablespoons olive oil, add more if some pieces look dry so they all get a thin coating.

3. In a small bowl mix the 1/2 cup finely grated Parmesan, minced garlic (or 1 teaspoon garlic powder), 1 teaspoon dried thyme (or 1 tablespoon fresh), 1 teaspoon crushed dried rosemary (or 1 tablespoon fresh), 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked or regular paprika.

4. Sprinkle the Parmesan herb mix over the oiled sweet potatoes and toss well so the cheese and seasonings stick; use your hands if needed, it works better than a spoon sometimes.

5. Spread the potatoes in a single layer on the baking sheet with a little space between pieces so they roast instead of steam; crowded potatoes get soggy.

6. Roast for 20 minutes, then flip or shake the pan so the bottoms brown evenly; return to the oven and roast another 12 to 18 minutes until edges are crispy and centers are tender when poked with a fork.

7. If you want extra crispiness, switch the oven to broil for 1 to 2 minutes at the end, watching very closely so the cheese doesn’t burn.

8. Remove from oven and immediately toss with 1 teaspoon lemon zest and 2 tablespoons chopped fresh parsley, the zest brightens the dish and parsley adds color.

9. Taste and adjust salt or pepper if needed, serve hot as a side for any meal; leftovers reheat well in a hot oven or skillet to keep them crisp.

10. Tip: cut the cubes as evenly as possible for even cooking, use a wide baking sheet so pieces aren’t touching, and if using pre-grated Parmesan check it’s finely packed so it melts onto the potatoes better.

Equipment Needed

1. Oven (preheats to 425°F)
2. Large rimmed baking sheet (wide, for single layer)
3. Parchment paper or aluminum foil (for easier cleanup)
4. Large mixing bowl (for tossing potatoes with oil)
5. Small mixing bowl (for the Parmesan herb mix)
6. Chef’s knife and cutting board (for peeling and dicing potatoes)
7. Box grater or microplane (for finely grated Parmesan and lemon zest)
8. Measuring cups and measuring spoons
9. Spatula or tongs (to flip and transfer roasted potatoes)

FAQ

Q: What oven temperature and time should I use to get them crispy on the outside and soft inside?

A: Roast at 425 F for 25 to 35 minutes, tossing once halfway. Smaller cubes cook faster, bigger ones need more time. If they arent browning enough, give them a few extra minutes and move the pan to the top rack.

Q: My potatoes stick to the pan and dont crisp, what did I do wrong?

A: Usually not enough oil or overcrowding. Use at least 2 tbsp oil, maybe a bit more, and spread in a single layer with space between pieces. A hot sheet pan helps too, and using parchment or a light coating of oil on the pan prevents sticking.

Q: Can I swap the Parmesan or skip it for a dairy free version?

A: Yes. For dairy free, use nutritional yeast for the cheesy flavor or omit it entirely and add extra herbs and a squeeze of lemon at the end. The texture will change a bit, but still delicious.

Q: Can I make these ahead and reheat them?

A: Totally. Roast, cool and store in an airtight container in the fridge up to 3 days. Reheat on a baking sheet at 400 F for 8 to 12 minutes to revive crispiness, or pop them in a skillet over medium heat for a quick re-crisp.

Q: I dont have fresh herbs, are dried ones okay and how much should I use?

A: Dried herbs work fine. Use about one third the amount of fresh; your recipe lists 1 tsp dried thyme and 1 tsp dried rosemary as options, which is perfect. Crush dried rosemary between your fingers so it mixes evenly.

Q: Any tips for extra flavor or variations?

A: Try adding a pinch of cayenne for heat, swap smoked paprika for regular for a subtle smokiness, or drizzle a little honey or maple syrup in the last 5 minutes for a sweet glaze. Finish with lemon zest and fresh parsley to brighten it up.

Roasted Parmesan Herb Sweet Potatoes Recipe Substitutions and Variations

Parmesan cheese → Pecorino Romano or aged Asiago, use same amount for equal saltiness; or for a dairy free option try 1/3 to 1/2 cup nutritional yeast, it gives a cheesy, nutty bite but is less salty so taste as you go.
Olive oil → melted butter or ghee for a richer, slightly caramelized finish; use same quantity, and if you want a neutral oil try avocado oil which handles high heat better.
Fresh thyme/rosemary → 1 teaspoon Italian seasoning or 1 tablespoon chopped fresh sage if you prefer a warmer, earthier herb note; if swapping dried for fresh, triple the amount of dried to match flavor.
Smoked paprika → regular paprika plus a tiny pinch of cumin for smoky depth, or cayenne if you want a bit of heat instead; start small cause cayenne will bite back.

Pro Tips

1. Cut pieces as evenly as you can and pat them dry before oiling. Wet surfaces steam and make them mushy, so a quick towel rub helps them crisp up better.

2. Don’t overcrowd the pan. Give each cube a little breathing room so hot air can circulate, or roast on two sheets if needed. If they touch, they’ll steam instead of getting brown.

3. Use real, finely grated Parmesan and toss the potatoes while theyre still warm from the oven for better cheese adhesion and flavor. If your Parmesan is clumpy or pre-grated, grate a little fresh on top at the end.

4. If you want extra crunch, finish under the broiler for just 60 to 90 seconds, watching the whole time. Too long and the cheese goes from golden to burnt in a blink.

Roasted Parmesan Herb Sweet Potatoes Recipe

Recipe by Bob Jones

0.0 from 0 votes

I made Garlic Parm Sweet Potatoes with impossibly crispy edges and a salty, garlicky hit that will steal the show.

Servings

servings

Calories

320

kcal

Equipment: 1. Oven (preheats to 425°F)
2. Large rimmed baking sheet (wide, for single layer)
3. Parchment paper or aluminum foil (for easier cleanup)
4. Large mixing bowl (for tossing potatoes with oil)
5. Small mixing bowl (for the Parmesan herb mix)
6. Chef’s knife and cutting board (for peeling and dicing potatoes)
7. Box grater or microplane (for finely grated Parmesan and lemon zest)
8. Measuring cups and measuring spoons
9. Spatula or tongs (to flip and transfer roasted potatoes)

Ingredients

2 pounds sweet potatoes, peeled and cut into 1 inch cubes (about 3 medium)
2 tablespoons olive oil, more if needed
1/2 cup finely grated Parmesan cheese, packed
2 large garlic cloves, minced (or 1 teaspoon garlic powder if you prefer)
1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme
1 teaspoon dried rosemary, crushed or 1 tablespoon fresh chopped rosemary
1 teaspoon kosher salt, adjust to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika or regular paprika for mild smokiness
2 tablespoons chopped fresh parsley for garnish, optional but nice
1 teaspoon lemon zest, optional for brightness

Directions

Preheat oven to 425°F and line a large baking sheet with parchment paper or foil for easier cleanup.
Put the peeled, 1 inch cubed sweet potatoes into a big bowl and toss with 2 tablespoons olive oil, add more if some pieces look dry so they all get a thin coating.
In a small bowl mix the 1/2 cup finely grated Parmesan, minced garlic (or 1 teaspoon garlic powder), 1 teaspoon dried thyme (or 1 tablespoon fresh), 1 teaspoon crushed dried rosemary (or 1 tablespoon fresh), 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked or regular paprika.
Sprinkle the Parmesan herb mix over the oiled sweet potatoes and toss well so the cheese and seasonings stick; use your hands if needed, it works better than a spoon sometimes.
Spread the potatoes in a single layer on the baking sheet with a little space between pieces so they roast instead of steam; crowded potatoes get soggy.
Roast for 20 minutes, then flip or shake the pan so the bottoms brown evenly; return to the oven and roast another 12 to 18 minutes until edges are crispy and centers are tender when poked with a fork.
If you want extra crispiness, switch the oven to broil for 1 to 2 minutes at the end, watching very closely so the cheese doesn't burn.
Remove from oven and immediately toss with 1 teaspoon lemon zest and 2 tablespoons chopped fresh parsley, the zest brightens the dish and parsley adds color.
Taste and adjust salt or pepper if needed, serve hot as a side for any meal; leftovers reheat well in a hot oven or skillet to keep them crisp.
Tip: cut the cubes as evenly as possible for even cooking, use a wide baking sheet so pieces aren’t touching, and if using pre-grated Parmesan check it’s finely packed so it melts onto the potatoes better.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.