Parmesan Roasted Sweet Potatoes
Is there any better method of preparing potatoes or vegetables than roasting them? If you’re stuck here, the answer is an emphatic no. A little olive oil, a sprinkle of salt, and a high oven temp can make even the blandest of foods into hot, crispy deliciousness. If you start with a sweet, starchy, flavorful base to begin with and toss in some extra herbs and salty Parmesan cheese, then you can elevate the dish even further, resulting in these absolutely decadent Parmesan Roasted Sweet Potatoes.
These potatoes are perfect: a little crispy on the outside, soft and sweet on the inside, and coated in roasted Parmesan, garlic and rosemary for a beautiful blend of flavors. They’d be a lovely complement to any meal and would even make a deliciously hearty and healthy Thanksgiving side! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Parmesan Roasted Sweet Potatoes
Ingredients
- 2 lbs peeled and cubed sweet potatoes, 3/4” – 1” cubes
- 4 teaspoons olive oil
- 1 ½ teaspoons dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon minced garlic
- 1 oz Parmesan cheese, freshly grated (I used the smallest holed side of a box grater)
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
- Place the sweet potato cubes in a large bowl and drizzle with olive oil. Stir to coat, making sure oil is evenly distributed on the potatoes. Add the rosemary, salt, pepper, garlic and Parmesan and stir until well combined. The cheese and seasonings should stick to the potatoes.
- Spread the potatoes across the parchment-lined baking sheet in a single layer and make sure to sprinkle anything left in the bowl over top. Place the potatoes in the oven for 35-40 minutes until the potatoes are browned on the bottom and soft in the middle.
Notes
4 per (3.5 ounce) serving (P+ calculated using the recipe builder on weightwatchers.com)