Ingredients
- 2 large sweet potatoes, peeled and cut into ½-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried rosemary)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 1 tablespoon unsalted butter, melted (optional, for extra richness)
- 1 teaspoon lemon zest (optional, for a bright flavor twist)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
In a large mixing bowl, toss the cubed sweet potatoes with olive oil, chopped rosemary, garlic powder, salt, and black pepper. Stir well to ensure the potatoes are evenly coated with the seasoning.
Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Avoid overcrowding—this helps them roast evenly and develop crispy edges.
Roast in the preheated oven for 20 minutes, then remove the tray and stir the potatoes to ensure even browning.
After 20 minutes, sprinkle the grated Parmesan cheese over the partially roasted sweet potatoes. Return to the oven and bake for another 10 minutes until the Parmesan melts and turns golden brown.
Remove the roasted sweet potatoes from the oven. If desired, drizzle with melted butter for extra richness and sprinkle with lemon zest for a fresh, citrusy kick.
Transfer the potatoes to a serving dish and garnish with extra Parmesan and rosemary if desired. Serve warm and enjoy with your favorite main course!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 190
- Sugar: 6g
- Fat: 7g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g