Savory Sweet Potatoes are oven roasted with rosemary and finished off with Parmesan for a simple, healthy, flavorful side dish!
Sweet potatoes are delicious and nutritious year-round, but fall and winter are the seasons that I find myself really craving a good, savory sweet potato recipe.
Maybe it's that I've always associated sweet potatoes with Thanksgiving.
Maybe it's because this is the time of year I find myself regularly roasting root vegetables, which are then raucously ravaged by my rapacious relatives (this sentence brought to you by alliteration...and a thesaurus).
In summary? My whole family loves 'em...and we eat a lot of 'em come November.
I have to admit, however, that I usually prepare sweet potatoes that are, well, sweet. So today's Savory Sweet Potatoes with Rosemary & Parmesan were a definite departure from the typical around here. But I am pleased to report that they were absolutely delicious!
I'm a big fan of sweet + savory, and I'm a big fan of roasted veggies, and that's exactly what these are.
How to Make Them
Good news...this oven roasted, savory sweet potato recipe is ridiculously simple to make!
- Peel and cube fresh sweet potatoes, then toss with olive oil, minced rosemary, garlic salt, and pepper.
- Transfer to a sheet pan to be roasted, flipped, and roasted some more.
- Finally, toss with some fresh grated Parmesan and pop back in the oven until melty.
Easy as (sweet potato) pie, right?
These Savory Sweet Potatoes with Rosemary & Parmesan would be a tasty, and dare I say unexpected, way to serve sweet potatoes at an upcoming holiday meal, from Thanksgiving to Christmas to New Year's.
But the truth is, they are so quick and easy to assemble that you can make them for a regular ol' weeknight dinner as well.
They're wholesome, they're hearty, they're full of flavor. So it would be praiseworthy for you to prepare them both promptly and proficiently! 😉
Helpful Tips, Tricks, & Equipment
- Feel free to change up the herbs you use in this recipe. A combination of thyme and parsley and/or Italian herbs would be delicious as well.
- You may leave the skin on the sweet potatoes (extra vitamins!) if you wish.
- Sometimes I roast my veggies on parchment paper to eliminate the chance for sticking. But for browned, crispy bottoms, it's best to leave off the parchment paper and just use a metal spatula to scrape up any stuck bits.
- For golden brown tops, you may broil for a minute or two at the end...just keep an eye on them the entire time.
- This is my favorite large rimmed baking sheet.
More Holiday Side Dishes
- Slow Cooker Cheesy Creamy Corn
- Green Bean Casserole with Bacon
- Slow Cooker Honey Cinnamon Carrots
- Roasted Brussels Sprouts with Balsamic, Pistachios, & Cranberries
Savory Sweet Potatoes
- 2 pounds sweet potatoes (about 3 medium), peeled and cut into 1-inch cubes
- 1 1/2 tablespoons olive oil
- 1 heaping tablespoon minced fresh rosemary
- 3/4 teaspoon garlic salt
- 1/4 cup freshly grated Parmesan
- Freshly ground black pepper
- Adjust oven rack to center position and preheat the oven to 400°F.
- In a large bowl, combine the sweet potatoes and the olive oil. Stir to coat the sweet potatoes. Evenly sprinkle with rosemary, garlic salt, and pepper. Stir well until all sweet potatoes are evenly coated with seasonings and herbs. Transfer the sweet potatoes to a large rimmed baking sheet and spread out so that they are in a single layer.
- Cook for 15 minutes. Remove the pan from the oven and use a metal spatula to scrape any stuck bits. Stir everything around and flip all of the sweet potatoes over. Cook for 10 to 15 more minutes until the potatoes are tender.
- Remove potatoes from oven and, if necessary, season with additional garlic salt and pepper, to taste. Sprinkle with half of the Parmesan, toss and flip to coat, then sprinkle with the remainder of the Parmesan. Bake for a couple more minutes until the cheese is melted. Serve immediately.