Roasted Sweet Potatoes with Garlic and Parmesan

I make these Roasted Sweet Potatoes with Garlic and Parmesan when I want a side dish that’s both comforting and full of flavor. The natural sweetness of the potatoes caramelizes in the oven, while garlic and Parmesan add a savory, irresistible finish.

Why You’ll Love This Recipe

I love how this recipe balances sweet and savory flavors perfectly. The edges of the sweet potatoes turn golden and slightly crispy, while the inside stays tender. The garlic adds depth, and the Parmesan creates a rich, salty crust that makes every bite satisfying. It’s simple to prepare and pairs beautifully with almost any main dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 large sweet potatoes, peeled and cut into cubes

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 teaspoon paprika

• 1/2 cup grated Parmesan cheese

• 1 tablespoon chopped fresh parsley (optional)

Directions

1. I preheat the oven to 400°F and line a baking sheet with parchment paper.

2. I place the cubed sweet potatoes in a large bowl.

3. I toss them with olive oil, minced garlic, salt, black pepper, and paprika until evenly coated.

4. I spread the sweet potatoes in a single layer on the prepared baking sheet.

5. I roast for 25–30 minutes, turning halfway through, until tender and lightly browned.

6. I sprinkle the grated Parmesan cheese over the hot sweet potatoes and return them to the oven for 5 minutes, allowing the cheese to melt and slightly crisp.

7. I garnish with chopped fresh parsley before serving if I like.

Servings and timing

This recipe serves about 4 people as a side dish.

I usually spend around 10–15 minutes preparing the potatoes and 30–35 minutes roasting. In total, they’re ready in approximately 45 minutes.

Variations

I sometimes add a pinch of red pepper flakes for a bit of heat. If I want extra crispiness, I increase the oven temperature slightly during the last few minutes of roasting. I also enjoy adding dried thyme or rosemary for an herbal touch.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, I place them in a 375°F oven for about 8–10 minutes to help restore crispness. I avoid microwaving when possible to maintain texture.

FAQs

Do I need to peel the sweet potatoes?

I usually peel them for a softer texture, but I can leave the skin on if I prefer.

How do I make them crispier?

I spread them out evenly without overcrowding the pan and roast at a high temperature.

Can I use pre-grated Parmesan?

Yes, but I prefer freshly grated Parmesan for better melting and flavor.

Can I make this recipe dairy-free?

Yes, I simply omit the Parmesan or use a dairy-free alternative.

What dishes pair well with this?

I enjoy serving them alongside roasted chicken, steak, or grilled vegetables.

Conclusion

I love how these Roasted Sweet Potatoes with Garlic and Parmesan combine sweet, savory, and crispy elements into one easy side dish. They’re simple, flavorful, and perfect whenever I want a comforting addition to my meal.